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Spicy spring onion & mushroom pancakes

A different breakfast or brunch meal to savour.
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Prep Time 30 minutes
Cook Time 15 minutes
Course Breakfast, Brunch, Starters
Cuisine South African
Servings 20 servings


  • 300 g plain flour
  • 2 tsp baking powder
  • 1 tsp salt
  • ½ tsp chilli powder
  • ½ tsp turmeric
  • 2 free-range XL eggs
  • 250 ml water
  • ½ cup spring onions, finely sliced (about 7 long spring onions)
  • ½ small green cabbage, very finely sliced
  • 500 g white button mushrooms, sliced
  • Neutral oil for frying

For the dipping sauce:

  • 1/2 cup Japanese mayonnaise
  • 2 tbsp Sriracha
  • 1 Juice of lime


  • 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.
  • In a large bowl whisk together the flour, baking powder and spices.
    Add the spring onions, cabbage and mushrooms. Mix well.
  • 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.
  • Using a large non stick pan wipe it down with a paper towel dipped in some oil.
    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.

For the dipping sauce:

  • Combine the mayonnaise, Sriracha, and lime juice. Taste and add more Sriracha or lime if desired.
    Serve the pancakes alongside little bowls of dipping sauce.
Keyword breakfast, brunch, starters