• 100g Plain flour
  • A pinch of salt
  • 1 Egg
  • 300ml Milk
  • 2tbsp 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
  • 1tsp Chinese 5 spice powder
  • 150g Mature Cheddar cheese, cut into small cubes
  • 2tsp Sesame seeds


  • STEP 1

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

  • STEP 2

    Add a few drops of 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 bean sprouts, mushrooms, pak choi, carrot and red or yellow pepper.

  • STEP 4

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

  • STEP 5

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

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