Asian pancake from the tin

Name: Asian pancake from the tin
Cook time: 1 h
Total time: 1 h
Yield: 5
Ingredients: 350 g Flour; 500 ml Milk; 4 Eggs (size M); 7-10 Tbsp Salt; 2 TEASPOONS China Spice; 3 (150 g each) Mini-Pak-Soi ; alternatively chard; 2 Federation Asian spring onions (alternatively normal); 1 can(s) (330 ml; separation weight: 190 g) Bamboo Shoots; 1 Garlic clove; 2 TABLESPOONS Peanut Oil; 60 ml Soy sauce; 50 ml Chili sauce; 1 TEASPOON Cornstarch; 7-10 Tbsp Grease

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 5

350 g Flour
500 ml Milk
4 Eggs (size M)
7-10 Tbsp Salt
2 TEASPOONS China Spice
3 (150 g each) Mini-Pak-Soi ; alternatively chard
2 Federation Asian spring onions (alternatively normal)
1 can(s) (330 ml; separation weight: 190 g) Bamboo Shoots
1 Garlic clove
2 TABLESPOONS Peanut Oil
60 ml Soy sauce
50 ml Chili sauce
1 TEASPOON Cornstarch
7-10 Tbsp Grease

Directions

1
Mix flour, milk, eggs, salt, Chinese spice and 200 ml water to a pancake batter. Leave to swell for 15 minutes. In the meantime, clean and wash the Pak-Soi, cut larger leaves into small pieces.
2
Clean, wash and slice the spring onions. Drain the bamboo shoots. Grease the fat pan of the oven well. Add the pancake batter and smooth it down. Sprinkle half of the vegetables on top.
3
Bake in the preheated oven (electric cooker: 150 °C/ convection oven: 125 °C/ gas: level 1) for approx. 40 minutes. Peel garlic and dice finely. Fry the rest of the vegetables and garlic in hot oil. Deglaze with 150 ml water, soy sauce and chilli sauce, simmer briefly.
4
Stir the starch with some water until smooth, thicken the sauce with it. Take the pancakes out of the oven, cut into squares, eat vegetables with the pancakes.