Sriracha Pancake with Sausage and Corn
What You Will Need
Ingredients
- Sausage (sliced ) 1 cup
- Corn kernels 1/2 cup
- Onions (julienned) 1/2 cup
- All-purpose flour 1 ¼ cup
- Water 11/2 cup
- Cabbage (Shredded) 1 cup
- Carrots (julienned) 1/2 cup
- Cilantro leaves 1/2 cup
- Eggs 2pcs
Seasoning
- Lee Kum Kee Premium Gold Soy Sauce 4 Tbsp.
- Lee Kum Kee Sriracha Mayo 1/2 cup
- Mozzarella cheese 1/2 cup
- Lee Kum Kee White Peppercorn Powder 2 tsp.
- Seaweed powder 1 tsp.
Made with
Lee Kum Kee products
How to make it
-
In a large bowl, whisk flour, water, and eggs until combined. Add rest of ingredients and mix well. Stir in Premium Gold Soy Sauce and White Peppercorn Powder.
-
Divide the mixture into two portions to make two pancakes.
-
Put oil into a heated pan and add one portion. Using a spatula, flatten and shape pancake until about 3/4" thick—approximately 10-11" wide.
-
Pan-fry pancake over low heat until golden brown. Flip pancake and pan-fry until second side is golden brown. Repeat for second pancake.
-
Spread mozzarella over pancakes until melted. Place the pancakes on a plate, drizzle with Sriracha Mayo, and sprinkle with seaweed powder. Ready to serve.
You May Also Like
Garlic Chicken Linguine with Sesame Oil
- Difficulty
25 mins
50
Yam and Mushroom Rice with Sesame Oil
- Difficulty
35 mins
50
Wagyu Beef Fried Rice
- Difficulty
35 mins
1