Chinese-style pancakes with hoisin chicken
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Time to make:
$3.10 per serve
(at time of publication)
Full ingredients list:
1 cup wholemeal plain flour
4 cups cos lettuce, shredded
1 x 300g packet coleslaw salad
2 cups shredded cooked chicken breast
4 shallots, sliced
¼ cup hoisin sauce
1–2 teaspoons chilli flakes (optional)
Nutritional information (per serve)
Instructions and steps:
1 Whisk the eggs, the flour and 1 cup of water in a medium bowl to make a thin batter.
2 Spray a large non-stick frying pan with olive oil and set over a medium-high heat. Add ¼ cup of batter and swirl the pan gently to form a thin layer, about 18cm in diameter. Cook each side for5 seconds, then remove pancake and cover them to keep warm. Repeat with the remaining batter to make eight pancakes.
3 Top pancakes with lettuce, coleslaw, chicken and shallots. Drizzle over the hoisin sauce and sprinkle with chilli flakes, if using. Gently fold or roll up the pancakes to serve.
To achieve the best results, use a crepe pan, or a frying pan approximately 20cm in diameter.
About this recipe
First published: February 2019