Thai style Pancakes



  • 1/2 cup flour
  • 1 tsp Canola Oil
  • 1 1/4 cup skim milk
  • 1 beaten egg


  • 350 g chicken breast (boneless and skinless) strips 1/4 cup cashew nuts (broken in half)
  • 2 tsp canola oil
  • 1 crushed garlic clove
  • 1 tsp chopped fresh ginger
  • 2 thinly sliced celery sticks
  • 2 carrots, sliced into long thin pieces
  • 1 cup chopped cabbage
  • 1/2 tsp sesame oil
  • 1 tbsp soy sauce
  • Zest from one medium sized orange


  1. To make pancakes combine the egg and milk and place to one side. Sift the flour into a bowl and then add the egg mixture and whisk until combined. Add salt and pepper to taste. Batter should be smooth but not too runny.
  2. Heat a little oil in a pan and then spoon some of the batter into the heated pan to make your pancake. Cook the first side for about 2 min, or until you start seeing bubbles
  3. from. Flip the pancake and cook the other side for about a minute until golden brown. Repeat the process until all pancakes are done – the batter is enough for eight pancakes.
  4. To make the filling, start by heating a wok. Add cashew nuts and stir fry for a few minutes. Remove and set aside.
  5. Heat a little oil in the same wok and then add chicken, ginger and garlic. Fry for at least 4 minutes before adding the celery, carrots, and cabbage. Slowly add the soy sauce, sesame oil and zest. Fry for an extra 4 minutes and then add crunchy cashew nuts.
  6. Spoon some of the stir fry mixture into each of the 8 pancakes and roll to close. Serve with extra soy sauce.



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