Satay Vegetable & Sprout Pancakes
Submitted by sapporo
Savory whole wheat pancakes wrapped around snow peas, sprouts, mushrooms and carrots, drizzled with peanut-butter satay dressing. Vegetarian Asian-style fusion lunch.
YIELD
2 servingsPREP
50 minCOOK
10 minREADY
60 minThese are savory whole-wheat pancakes wrapped around a fresh slaw of snow peas, mung bean sprouts, button mushrooms and grated carrot, then drizzled with a satay-style peanut butter dressing. Think summer rolls meet crepes, with Indonesian satay sauce as the bridge.
The pancakes are thin and flexible, more like crepes than American breakfast pancakes. Whole wheat flour gives them substance and a slightly nutty edge that pairs naturally with the peanut sauce. Cook them thin so they roll without cracking.
The vegetable filling is raw, which keeps the freshness front and center. Slice the snow peas and mushrooms thin, grate the carrot fine, slice the green onions on a bias. Texture matters here; uneven shreds make the rolls awkward to eat.
The peanut sauce is the dish’s backbone. Crunchy peanut butter, apple cider vinegar, lemon juice, and sambal ulek (Indonesian chili paste) whisked smooth. The vinegar and lemon cut the peanut richness; the sambal ulek brings heat. Sub sriracha or a pinch of red pepper flakes if you can’t find sambal ulek.
Roll or fold the pancakes around the filling and arrange on a platter. Drizzle generously with the dressing and scatter extra peanuts over the top.
Pro Tips
- Cook the pancakes one at a time and stack between sheets of waxed paper to keep them flexible. Stacked pancakes without paper stick together.
- Toast the peanuts separately for the garnish if they’re raw. Toasted peanuts have triple the flavor of raw and stay crunchy longer.
- Make the dressing ahead. The peanut butter mellows after sitting an hour and the flavors integrate.
- Add a teaspoon of soy sauce to the dressing for more savory depth; the recipe is mild as written.
Variations
- Add cooked, sliced chicken or shrimp to the filling for a non-vegetarian lunch.
- Substitute almond butter or sunflower seed butter for peanut butter for nut-allergy-friendly versions.
- Add fresh cilantro, mint, or Thai basil to the filling for more aromatic punch.
Ingredients
Directions
Preparation: finely slice the spring onions and mushrooms; grate the carrot.
To prepare the pancakes sift the flour and baking powder into a large bowl.
Make a well in the center. Combine the egg, milk and oil and stir into the flour.
Mix until a smooth batter is formed, then pour into a jug.
Brush a heated pancake tin with oil.
Pour in enough of the batter to thinly cover the base of the pan.
Cook for 2 to 3 minutes until the mixture sets.
Turn over using a metal spatula and cook for a further 1 to 2 minutes.
Remove and place on a plate and cover with a square of grease proof paper.
Continue until all the batter has been used.
Keep the pancakes warm.
To make the filling combine the prepared vegetables and divide evenly between the pancakes.
Garnish the pancakes with the extra peanuts.
Fold over or roll up and place on a large platter.
To make the dressing combine all the ingredients in a small bowl and whisk well.
Pour over the pancakes before serving.
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