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This tasty pancake has a Korean twist and a chilli kick!
Basic Pancake Recipe
100g plain flour 2 eggs 300ml milk 1 tbsp sunflower oil/vegetable oil/melted butter, plus extra oil for fryingpinch salt
4 spring onions sliced finely
1 chopped chilli
1 pack Seafood cocktail
Optional - Sweet chilli dipping sauce shop bought or home made
Heat a splash of oil in a frying pan and pour in a layer of pancake batter (made by mixing the pancake ingredients)
Scatter over half the chopped seafood, 2 sliced spring onions and a sprinkle of chopped chilli then drizzle over a little more pancake batter – save enough to make the second pancake.
Cook the pancake until the base is golden brown then carefully turn over and cook until golden and cooked through.
Repeat to make the second pancake.
Serve cut into squares and serve with the dipping sauce.