Satay Vegetable and Sprout Pancakes Recipe

Name: Satay Vegetable and Sprout Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ⅝ cups whole wheat flour; 1/2 teaspoon baking powder; 1/2 each eggs; 3/4 cup milk; 125 grams snow pea pods fresh; 125 grams mung bean sprouts; 3 each scallions, spring or green onions; 125 grams mushrooms, button; 1/2 litre carrots; 1/2 cup peanuts roasted; 1/4 cup peanuts roasted, to garnish; 1/4 cup peanut butter chunky; 1 tablespoon apple cider vinegar; 1 tablespoon lemon juice; 1 teaspoon sambal ulek (ground chili peppers and salt)

Servings: persons

⅝ cups whole wheat flour
1/2 teaspoon baking powder
1/2 each eggs
3/4 cup milk
125 grams snow pea pods fresh
125 grams mung bean sprouts
3 each scallions, spring or green onions
125 grams mushrooms, button
1/2 litre carrots
1/2 cup peanuts roasted
1/4 cup peanuts roasted, to garnish
1/4 cup peanut butter chunky
1 tablespoon apple cider vinegar
1 tablespoon lemon juice
1 teaspoon sambal ulek (ground chili peppers and salt)

1
Preparation: finely slice the spring onions and mushrooms.
2
Coursely grate the carrot To prepare the pancakes sift the flour and baking powder into a large bowl.
3
Make a well in the centre.
4
Combine the egg, milk and oil and stir into the flour.
5
Mix until a smooth batter is formed, then pour into a jug.
6
Brush a heated pancake tin with oil.
7
Pour in enough of the batter to thinly cover the base of the pan.
8
Cook for 2 to 3 minutes until the mixture sets.
9
Turn over using a metal spatula and cook for a further 1 to 2 minutes.
10
Remove and place on a plate and cover with a square of greaseproof paper.
11
Continue until all the batter has been used.
12
Keep the pancakes warm.
13
To make the filling combine the prepared vegetables and divide evenly between the pancakes.
14
Garnish the pancakes with the extra peanuts.
15
Fold over or roll up and place on a large platter.
16
To make the dressing combine all the ingredients in a small bowl and whisk well.
17
Pour over the pancakes before serving.

443

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: ⅝ cups whole wheat flour, 1/2 teaspoon baking powder, 1/2 each eggs, 3/4 cup milk, and more.

Yes, Satay Vegetable and Sprout Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Satay Vegetable and Sprout Pancakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions