Vegetable Pancakes

Vegetable Pancakes

Ingredients

• 2 teaspoons of sesame oil
• 2 leeks sliced into bite sized pieces
• 3 scallions cut into bite sied pieces
• 1 red capsicum thinly sliced
• vegetable oil for frying and driling
• soy and sesame dipping sauces
• 125 grams all purposeflour
• 2 tbs of rice flour
• 2 tbs of potato starch
• 1/2 tsp salt
• 1 tsp sesame seeds toasted
• 240 ml water

Directions

1. Heat the sesame oil in a saucepan and saute vegetables for 1 minute over medium heat. Transfer to a dish to cool.
2. Combine the batter ingredients in a bowl and whisk until smooth. The batter should be pouring consistency and not too thick.
3. Heat the frying pan and grease with a little oil. Pour a ladel full of batter into the pan and spread to make a thin crepe.
4. Sprinkle 1/4 of the veggies over the crepe and press gently with a spatula.
5. Drizzle a little of the oil around the sides of the crepe and cook over a medium heat for 1 minute. Flip over and cook the other side for 1 minute, then slide onto a serving dish.
6. Repeat process to make 4 in total
7. Serve with dipping sauces.