Ingredients
- plain flour 250g
- egg 1
- courgettes 500g, julienned or coarsely grated
- spring onions 3, finely sliced
DIPPING SAUCE
- soy sauce 4 tbsp
- rice wine vinegar 4 tbsp
- sesame oil 2 tsp
- garlic 1 clove, crushed
- chilli flakes a pinch
Method
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Step 1
Put the flour in a bowl and whisk in the egg with 200-250ml water and a good pinch of salt to make a thick batter. Leave it to rest for 10 minutes.
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Step 2
Make the dipping sauce by mixing all the ingredients together.
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Step 3
Add the courgettes plus 1 tbsp oil and some freshly ground black pepper to the batter and mix thoroughly. Heat a little oil in a large frying pan (or two smaller ones at once) and, when it’s very hot, ladle in enough mixture to cover the base completely. Cook until the underneath is set, then slide it out onto a plate and invert it back into the pan to cook the other side. Slide out the cooked pancake and keep warm in a low oven while you make more. Using an average-size frying pan, you should end up with 4 thick pancakes.
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Step 4
Cut the pancakes into wedges and serve with the dipping sauce.
Nutritional Information
- Kcals 312
- Fat 50.5g
- Carbs 50.5g
- Fibre 1.4g
- Protein 312g
- Salt 2.9g
