nutritional information

Per 1/2 pancake and 1 Tbs. sauce:

  • Calories: 250
  • Protein: 10 g
  • Total Fat: 10 g
  • Saturated Fat: 2 g
  • Carbohydrates: 30 g
  • Cholesterol: 93 mg
  • Sodium: 304 mg
  • Fiber: 3 g
  • Sugar: 4 g

Happy Pancakes

Happy Pancakes

Serves 4

30 minutes or fewer

These thin, flat pancakes are a cross between crêpes and omelets.
Sauce
  • 1 ½ Tbs. hoisin sauce
  • 1 Tbs. low-sodium soy sauce
  • 1 Tbs. crushed roasted peanuts
  • 1 ½ tsp. ketchup
  • ½ tsp. rice vinegar
  • ¼ tsp. chile-garlic sauce
Pancakes
  • ½ cup brown rice flour
  • 2 Tbs. cornstarch
  • 2 Tbs. cake flour
  • 2 green onions, sliced (¼ cup), divided
  • 4 tsp. toasted sesame oil
  • 4 oz. soft tofu, drained and thinly sliced
  • 1 cup sliced mushrooms
  • 2 large eggs, beaten
  • 1 cup bean sprouts
  • ½ cup chopped fresh watercress
  • ½ cup chopped fresh mint
  • ½ cup chopped Thai or sweet basil leaves

1. To make Sauce: Whisk together all ingredients with 1 Tbs. water in bowl. Set aside.

2. To make Pancakes: Whisk together rice flour, cornstarch, and cake flour in bowl. Whisk in 1 cup water until batter is smooth. Stir in 2 Tbs. green onion.

3. Heat 2 tsp. oil in 10-inch nonstick skillet over medium-high heat. Add 3/4 cup batter, and tilt skillet to completely coat pan bottom with batter. Reduce heat to medium-low. Arrange 2 oz. tofu and 1/2 cup mushrooms atop Pancake, and drizzle with 1/4 cup beaten egg. Cover skillet, and cook 5 minutes.

4. Uncover skillet, and scatter 1/2 cup bean sprouts over egg mixture. Cook 3 minutes more, or until bottom, when gently lifted, is golden and crispy. Scatter 1/4 cup watercress, 1/4 cup mint, 1/4 cup basil, and 1 Tbs. green onions over bean sprouts. Fold Pancake in half, like an omelet, and slide onto plate. Repeat with remaining ingredients to make another Pancake. Serve Sauce on side.

March 2013 p.34

you might also like



comments

Thought of you when I got this!!

Mom - 2014-03-04 21:33:34

Looks great!

Cathleen Carr - 2014-03-04 21:13:16

We substituted with egg whites, (4), and doubled the sauce to use as a 'spread' before folding over the pancake. We also upped the basil and mint content a bit. So very delicious!

Rachel K - 2013-05-08 19:09:47

These were absolutely fabulous!

Anna - 2013-03-07 19:54:55

I dipped the pear in lemon juice!

Rachel - 2013-03-04 23:07:11

This was fabulous! I didn't have tofu, so dipped thin slices of pear and added that instead. It was so clean and fresh tasting. My husband now wants me to make them as appetizer dor a dinner party.

Rachel - 2013-03-04 23:06:06

I can't wait to try making these! I'll post my comments afterwards. Since I don't think non-stick cookware is healthy, though, I will use extra oil in my regular skillet so we'll see how that turns out. The side sauce looks so tasty, too!!! The egg, it seems it to hold the insides of the pancake together, but I'm going to see if I can make it vegan.

Diane E - 2013-03-02 00:16:05