These Asian-style pancakes are filled with succulent pork mince.
- Place half the spring onion in a bowl of iced water. Set aside to curl.
- Heat a medium frying pan over high heat. Cook the mince, stirring with a wooden spoon to break up any lumps, for 5 mins or until cooked through. Transfer to a bowl.
- Place the flour in a large bowl. Make a well in the centre. Whisk the stock and eggs in a jug. Add to the flour and stir to combine. Add the pork, 1 cup of the wombok and the remaining spring onion to the batter. Stir to combine.
- Heat 2 tsp of the oil in a non-stick frying pan over medium-low heat. Cook 3/4 cup of the batter for 2-3 mins or until bubbles appear on surface. Use a spatula to turn. Brush cooked surface with a little Worcestershire sauce. Cook for 2 mins or until cooked through. Turn and cook for 1 min or until surface caramelises. Transfer to a large plate. Repeat with the remaining batter and Worcestershire sauce to make 4 pancakes.
- Place pancakes on plates. Drizzle with mayonnaise. Top with remaining wombok and spring onion curls.
You may need it
Store Spice Organizer
Surface Utensil Holder
Cutting Board Set