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
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