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Char Siu Chicken Pancakes

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“You can also make these with pork, if you prefer. The pancakes can be made a day ahead. Stack with baking paper between each one. Store, covered in th efridge. To reheat, cook the stack, covered at 180C for 10 minutes, or until hot.”
READY IN:
20mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. To make pancakes, place flour in a large bowl. Make a well in the centre. Gradually whisk in eggs and milk. Season with salt and pepper.
  2. Heat an oiled heavy based frying pan (23cm base) over a medium heat. Pour 1/3 cup pancake batter into pan and tilt pan to cover evenly.
  3. Cook until lightly browed. Turn over and cook for 15 seconds. Slide onto a plate. Cover to keep warm. Repeat to make 8 pancakes.
  4. Cut spring onions and cucumbers into 10cm-long thin strips.
  5. Place chicken and sauce in a small pan. Cook, stirring, over a low heat until hot.
  6. Fold pancakes in half. Put 1/4 c chicken mixture in centre of each one. Top with sprin onions and cucumber. Fold to enclose filling.
  7. Serve pancakes warm.

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