Australian Gourmet Traveller - (10)October 2020 (1)

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Chicken and sesame pancakes

SERVES 4

250 gmcookedchickenbreast,

shredded

160 gm(2cups)beansprouts

½ cupeachmintandThai

basilleaves

1 longredchilli,thinlysliced

140 gm(1/2cup)hoisinsauce

SESAMEPANCAKES

55 gm(⅓cup)wholemeal

plainflour

30 gm(¼cup)cornflour

1 egg

¾ cup(180ml)milk

½ tspsesameoil

½ tspblacksesameseeds

2 tbsp rice bran oil

1 Tomakesesamepancakes,

whiskallingredientswith1 tbsp

ofthericebranoilanda pinch

ofsaltina bowluntilsmooth.

Heata littleoftheremaining

oilina small,10cmnon-stick

frying pan over low-medium

heat.Add1 tbspofthe

pancakebattertopanand

swirltocoatthebase.Cook

untilset(15seconds);turnover

andcookremainingsideuntil

set(5seconds)Transferto

a plate;covertokeepwarm.

Repeatwitha littlemoreoil

andremainingbattertomake

12 pancakesintotal.

2 Combinechicken,sprouts,

herbsandchilliina bowl.

Spreadpancakeswithhoisin

sauce,topwithchickensalad,

thenrollup.Alternatively,

assembleatthetable.

NoteYoucanmakefourlarge

pancakesbyusinga 25cm

fryingpanandcooking¼ cup

ofthepancakebattereachtime.

Thensimplycuteachlarge

pancake into four pieces.➤

GOURMET TRAVELLER 41