- 250g of asparagus
- 75g of wholemeal plain flour or white plain flour
- 120g of water
- ½ tsp of baking powder
- 1 tbsp of toasted sesame oil
- 1 tbsp of soy sauce
- 2 large British Lion eggs
- 2 spring onions, finely sliced
- 150g of green cabbage, very finely shredded
- 1 tbsp of vegetable oil
- 2 tbsp of ketchup
- 2 tbsp of brown sauce
- Pinch of sugar
- Pickled ginger
- Spring onion, thinly sliced
- Cress or microgreens
- Cut the bottom 2cm off the woody stalk of each asparagus and discard, then cut into thirds. Place into a large frying pan containing 1cm of water and place over a high heat. Once the water starts to simmer, leave to cook for one minute then drain.
- Place the flour, water and baking powder into a medium bowl. Add the sesame oil, soy sauce and eggs. Use a whisk or fork to stir it together until just combined – do not over mix.
- Add the cooked asparagus, sliced spring onions and shredded cabbage and stir together a few times to coat.
- In a small bowl, stir together the sauce ingredients.
- Heat the vegetable oil in the same frying pan you were using earlier over a high heat. Once hot, turn the heat down to low and pour in half of the batter, spreading it out into a roughly 20cm circle. Leave to cook for five to seven minutes until golden underneath. Flip and cook on the other side for a further five to seven minutes until cooked through – you can test this by poking a knife into the centre, if it comes out clean it’s done.
- Flip out onto a cutting board and serve with the sauce and toppings, as desired. Repeat with the remaining batter so you have two large pancakes
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