Chinese-Style Pancakes Recipe

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Chinese-Style Pancakes
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Ingredients
24
Count
Nutrition
486
Calories
Total time
65
Minutes
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Ingredients:

Directions:

  1. Pancakes:.
  2. Sift together the flour and salt. Beat eggs and add to dry ingredients. Gradually mix in the milk, butter/oil and booze to avoid lumps. (Or chuck everything in your processor and whizz until smooth). Stand the batter in a jug for at least 2 hours before using.
  3. As the batter should be about the consistency of fresh cream, add a little water if it has thickened too much. Heat a suitable pan, swirl a knob of butter round (even add a little butter or oil if it's a non-stick pan, to prevent dryness).
  4. You'll use about 3 - 4 tablespoons batter per pancake - you want them thin but firm. The amount used will depend on the size of your crêpe pan.
  5. Repeat until all the batter is used up. You will have too many pancakes for the recipe, but I didn't want to alter the basic pancake recipe. Simply put pieces of wax paper between the leftover pancakes, wrap in freezer wrap, and freeze for another use.
  6. Keep 6 - 8 pancakes for the filling, cover, and keep warm.
  7. Filling:.
  8. Cut the tenderloin in thin strips and mix with the egg white. Mix the soy sauce, sherry, cornflour and sugar, mix gently into the meat mixture, and marinate for 20 minutes.
  9. Toss the sliced mushrooms with the lemon juice.
  10. Heat half the oil to a high heat in a large saucepan or pan. Add the sliced carrot and cabbage, stirfry for a minute or so, then add the mushrooms in lemon juice. Stir for another 2 minutes, approximately Remove with a slotted spoon to a bowl.
  11. Heat rest of oil. Add the meat in portions - not all at once - and stirfry for 3 minutes or until you are sure the meat is done, but not dried out. (A marinade sediment will remain in the bowl - keep it).
  12. Add the stock and garlic and bring to a boil. Add the stirfried vegetables. Scrape out the meat marinade sediment and stir into the mixture, and let boil.
  13. Pull off heat and taste. Decide if it needs cayenne, pepper or more soy.
  14. Divide mixture between the pancakes, roll up, and pack neatly into a warmed oven dish. Preferably served immediately, but cover with foil if left for a while in a warming oven.
  15. To serve, scatter the spring onions over the pancakes.
  16. Suggestion: serve with Thai Sweet Chilli Sauce or a good commercial sweet and sour sauce.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 486.47 Kcal (2037 kJ)
Calories from fat 193.09 Kcal
% Daily Value*
Total Fat 21.45g 33%
Cholesterol 142.37mg 47%
Sodium 1140.39mg 48%
Potassium 748.42mg 16%
Total Carbs 41.27g 14%
Sugars 6.38g 26%
Dietary Fiber 3.4g 14%
Protein 27.99g 56%
Vitamin C 15.9mg 27%
Vitamin A 0.3mg 9%
Iron 2.2mg 12%
Calcium 132.7mg 13%
Amount Per 100 g
Calories 139.29 Kcal (583 kJ)
Calories from fat 55.29 Kcal
% Daily Value*
Total Fat 6.14g 33%
Cholesterol 40.77mg 47%
Sodium 326.53mg 48%
Potassium 214.3mg 16%
Total Carbs 11.82g 14%
Sugars 1.83g 26%
Dietary Fiber 0.97g 14%
Protein 8.01g 56%
Vitamin C 4.6mg 27%
Vitamin A 0.1mg 9%
Iron 0.6mg 12%
Calcium 38mg 13%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 10.8
    Points
  • 12
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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