What happens if you cross Chinese New Year with Pancake Day? Well you get these Chinese inspired savoury pancakes.

Sweet and Sour Pancakes

Sweet and Sour Pancakes

~ serves 2, as dinner.

  • 1 tablespoon of olive oil
  • 1 clove of garlic, minced
  • 1/2 thumb sized piece of ginger, minced
  • 1/2 medium onion, sliced
  • 2 chicken breasts, sliced into strips
  • 1 tablespoon of White Wine Vinegar
  • 1 tablespoon of sugar
  • 2 tablespoons of tomato puree
  • 1/4 teaspoon of cayenne powder, optional
  • 1/2 a red bell pepper, sliced into strips
  • 3 – 4 cabbage leaves shredded
  • 4 mushrooms, sliced
  • 115 grams of flour
  • 200 ml of milk, I used semi-skimmed
  • 2 eggs, I used large ones

Add the olive oil, garlic, ginger, chicken and onion to a saucepan, with a lid, under a medium heat. Stir to avoid sticking.

Once the ingredients have begun to soften and the chicken to brown, add the white wine vinegar, sugar and tomato puree. Mix the ingredients so all the chicken is coated with the flavours. Leave for 5 minutes with the lid on.

Add the remaining vegetables to the mixture, and replace the lid, add extra water if the mixture starts to burn.

While the sweet and sour sauce is cooking now make your pancakes (these can also be made ahead of time if necessary). Whisk together the eggs, flour and milk, until there are no lumps.

Heat a non-stick frying pan under a high heat, once hot add enough of the mixture to coat the bottom of the pan. It should not be too thick, and you may need to swirl the mixture around the pan to evenly coat it. (Expect your first pancake to be a disaster – mine certainly was!)

Cook the pancake waiting until it becomes firm, and it is easy to remove from the bottom of the pan. Flip it over, you can use acrobatics if you wish, but I just use a spatula. Both sides of the pancake should be browned, but still soft, as you will be folding the pancake.

Repeat until you have used up all the mixture. I served two pancakes per person (but the mixture made enough for three).

To serve, place a pancake on a plate, add around 3 tablespoons of the sweet and sour mix to the pancake. Fold over the top and bottom of the pancake and then roll.

To create a pouring sauce for the top of the pancakes I used the tiny amount of left over mixture I had, a further tablespoon of tomato puree, one of water and one of soy sauce. Heat and pour.

I loved the flavours in these pancakes, in most savoury pancake recipes you get creamy flavours like ricotta, with leeks and mushrooms. For some reason I didn’t feel like that today, and a slightly spicy but sweet chinese sauce was perfect.