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Spicy Spring Onion & Mushroom Pancakes
Ingredients
500g white button mushrooms, sliced
neutral oil for frying
½ cup spring onions, finely sliced (about 7 long spring onions)
½ small green cabbage, very finely sliced
2 free-range XL eggs
250ml water
300g plain flour
2 tsp baking powder
1 tsp salt
½ tsp chilli powder
½ tsp turmeric
DIPPING SAUCE
½ cup Japanese mayonnaise
2 tbsp sriracha
juice of 1 lime
Method
1 Fry the mushrooms in a large sauté pan on high heat with a little oil. Season. Wait until they have released their water and then set aside in a sieve to drain any remaining water.
2 In a large bowl whisk together the flour, baking powder and spices.
3 Combine the spring onions, cabbage and mushrooms. Mix well.
4 Make a well in the centre and add the eggs and water. Mix them in the centre and then combine with the rest of the ingredients.
5 Using a large non-stick pan, wipe it down with a paper towel dipped in some oil.
6 Place pan on medium high heat and dollop tablespoon size amounts of batter into the pan. Fry them until golden brown on both sides and cooked through.
7 For the dipping sauce, combine the mayonnaise, sriracha and lime juice. Taste and add more Sriracha or lime if desired.
8 Serve the pancakes alongside little bowls of dipping sauce.