You can add strips of chicken or beef to these omelette-style pancakes for a delicious twist.
- Place the flour in a bowl. Make a well in the centre. Gradually add the water, whisking constantly with a fork, until smooth. Cover with plastic wrap and place in the fridge for 30 minutes to rest.
- Meanwhile, heat a non-stick frying pan over medium-high heat. Add the mince and cook, stirring with a wooden spoon to break up any lumps, for 5 minutes or until browned. Transfer to a bowl.
- Add the eggs to the batter and whisk to combine. Stir in the cabbage and shallot.
- Heat 1 teaspoon of oil in a 22cm (base measurement) non-stick frying pan over medium-high heat. Add 80ml (1/3 cup) of the batter and swirl to cover the base. Sprinkle with one-sixth of the mince mixture. Cook for 3 minutes or until the pancake is golden underneath.
- Carefully turn the pancake and cook for a further 2 minutes or until golden. Transfer to a serving plate. Repeat, in 5 more batches, with the remaining oil, batter and mince mixture, reheating the pan between batches.
- Drizzle Worcestershire sauce and mayonnaise over each pancake. Serve.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Kitchen Utensil Set