Chicken and vegetable pancake
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Chicken and vegetable pancake calories by ingredient
Introduction
A twist on Korean pancake with chicken mince. A twist on Korean pancake with chicken mince.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
Directions
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
