Chicken and vegetable pancake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
200 gram(s) Korean pancake mix - Wheat flour 1 large Egg, fresh, whole, raw 220 gram(s) 5 star chicken mince per serve of 100g (by FAITH012) 2 small Summer Squash 1 medium Carrots, raw 10 tbsp chopped Shallots 7 1tsp Sunflower Oil 1 tsp Soy Sauce 340 ml cold water
Chop squash, carrot and shallot, then lightly fry in pan until soft.
Mix chicken mince with soy sauce and egg.
Mix pancake mix with water until no lump, then mix chicken mince in.
Mix the soften vegetable in the batter.
In a hot pan, pour 1 tsp oil to fully oil the pan. Thinly spread 1/2 cup of th mixed batter, keep flipping for 3-4 minutes or until it is gold and cooked. Remove.
Serving Size: makes 8 6-inch pieces
Mix chicken mince with soy sauce and egg.
Mix pancake mix with water until no lump, then mix chicken mince in.
Mix the soften vegetable in the batter.
In a hot pan, pour 1 tsp oil to fully oil the pan. Thinly spread 1/2 cup of th mixed batter, keep flipping for 3-4 minutes or until it is gold and cooked. Remove.
Serving Size: makes 8 6-inch pieces
Nutritional Info Amount Per Serving
- Calories: 187.6
- Total Fat: 6.8 g
- Cholesterol: 23.3 mg
- Sodium: 282.8 mg
- Total Carbs: 22.7 g
- Dietary Fiber: 0.5 g
- Protein: 9.3 g