Who says pancakes need to come for pudding, with lemon and sugar or maple syrup? We love this idea of turning them into a main meal by wrapping them round crunchy stir-friend veg.


  • 100g plain flour
  • a pinch of salt
  • 1 egg
  • 300ml milk
  • 2 tbsp vegetable oil
  • 100g beansprouts
  • 100g mushrooms, sliced
  • 2 pak choi, roughly chopped
  • 1 carrot, sliced into fine strips
  • 1 red or yellow pepper, deseeded and sliced into fine strips
  • 1 tsp Chinese 5 spice powder
  • 150g mature Cheddar cheese, cut into small cubes
  • 2 tsp sesame seeds


  • STEP 1

    Sift the flour and salt into a large bowl. Add the egg and milk and beat with a whisk to make a smooth batter.

  • STEP 2

    Add a few drops of the oil to a pancake pan or heavy-based frying pan. Pour in a thin stream of batter, tilting the pan so that the batter flows evenly across the surface. Cook over a medium heat until set, then flip over to cook the other side. Cook 4 large or 8 small pancakes altogether, keeping them in a warm place.

  • STEP 3

    Heat the remaining oil in a wok or large frying pan, then add the beansprouts, mushrooms, pak choi, carrot and red or yellow pepper.

  • STEP 4

    Stir-fry for 3 to 4 minutes until the vegetables are cooked but still crunchy. Stir in the Chinese 5-spice powder.

  • STEP 5

    Add the cheese cubes. Then use the stir-fry mixture to fill the pancakes. Fold them into triangles or roll them up.

Pics: Pilgrims Choice