Sweet and Sour Chicken Pancakes
I love pancakes and I love sweet and sour, so what’s not to like about this. Beautifully soft pancake, moist sweet and sour chicken and crunchy bean sprouts.
You will need;
For 4 Pancakes
100 Gm – Plain Flour
2 – Eggs (beaten)
125 Ml – Semi Skimmed Milk
75 Ml – Water
Pinch of Salt
For the Filling
2 – Skinless Chicken Breasts (cut into strips)
1 table spoon - Tomato Paste
25 Ml - Oil
Zest and Juice of 1 Lemon
10 Ml - Malt Vinegar
1 desert spoon - Demerara Sugar
20 Ml - Honey
1 – Onion (sliced)
150 Gm - Bean Sprouts
20 Ml - Soy Sauce
Mix the eggs, milk, water and a pinch of salt together, add to the flour and whisk into a smooth batter then leave to rest.
Put the tomato paste, 10 Ml oil, lemon zest and juice, vinegar, sugar and honey in a bowl and mix well with a fork then add the chicken and mix in well.
Heat a little oil in a wok or large frying pan and stir fry the onions for about 5 minutes until soft.
Remove the onions with a slotted spoon and set aside.
Put the chicken mix in the wok and stir fry on a medium to high heat for 5 to 6 minutes until the chicken is cooked through.
Return the onions to the wok, mix well with the chicken then take off the heat and set aside.
Rub some oil on the surface of a non stick frying pan and pour in some batter for your first pancake, flip it over after 2 minutes on a medium heat and cook the other side for about a minute.
Keep your pancakes warm on a plate on top of a pan of simmering water on a low heat.
Put the wok of chicken mix back on the heat, stir in the bean sprouts and stir fry for about a minute.
Wrap some of the sweet and sour chicken mix in each of the pancakes and serve.