Chinese pancakes with garlic chives and mushrooms. Photo / Babiche Martens

Chinese Pancakes With Garlic Chives & Mushrooms

These tasty little pancakes can be ready in minutes. Just whisk, cook and eat

Little pancakes can be ready in minutes. No waiting around, just whisk together, cook and eat. Here I’ve made them with garlic chives (available from supermarkets) and mushrooms. A squeeze of lemon and you’re done. I have been known to add a fried egg to finish them off. Or, make mini versions and top with a little smoked fish as a nibble to serve with drinks.

Serves 4

2 cups flour
1 tsp baking powder
½ tsp salt
1 egg
1 ½ cups water
2 Tbsp sesame oil
6 spring onions, sliced finely
Oil, to cook

1 Tbsp olive oil
1 tsp sesame oil
1 bunch garlic chives (long and green)
150g mixed wild mushrooms
Salt and pepper to taste
Juice of ½ lemon

1. To make the pancakes, in a large bowl combine the flour, baking powder, salt, egg, water and sesame oil until smooth. Fold through the spring onions.

2. Heat a teaspoon of oil in a frying pan. Add about ½ cup of mixture and swirl around to make a circle. Cook for 2 or 3 minutes until just bubbling then flip for 2 minutes. Remove and continue to cook the remainder of the mixture.

3. For the topping heat the oils in the same frying pan. Add the garlic chives cooking for 3 or 4 minutes to soften. Add the mushroom, cooking through. Squeeze in the lemon juice, season with salt and pepper. Serve hot.

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New Zealand Herald

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