Recipe - Satay Vegetable And Sprout Pancakes

PANCAKES
5/8 cup Plain wholemeal flour
One half teaspoon Baking powder
One half Egg
Three fourths cup Milk

FILLING
125 g Fresh snow pea sprouts
125 g Mung bean sprouts
3 Spring onions
125 g Button mushrooms
One half lg Carrot
One half cup Roasted peanuts
One fourth cup Roasted peanuts to garnish

DRESSING
One fourth cup Cruncy peanut butter
1 tablespoon Cider vinegar
1 tablespoon Lemon juice
1 teaspoon Sambal oelek

Preparation: finely slice the spring onions and mushrooms.
: coursely grate the carrot

To prepare the pancakes sift the flour and baking powder into a large bowl.
Make a well in the centre. Combine the egg, milk and oil and stir into the
flour. Mix until a smooth batter is formed, then pour into a jug.

Brush a heated pancake tin with oil. Pour in enough of the batter to thinly
cover the base of the pan. Cook for 23 minutes until the mixture sets.
Turn over using a metal spatula and cook for a further 12 minutes.

Remove and place on a plate and cover with a square of greaseproof paper.
Continue until all the batter has been used. Keep the pancakes warm.

To make the filling combine the prepared vegetables and divide evenly
between the pancakes. Garnish the pancakes with the extra peanuts. Fold
over or roll up and place on a large platter.

To make the dressing combine all the ingredients in a small bowl and whisk
well. Pour over the pancakes before serving.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini