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JAPANESE PANCAKES

November 15, 2010

1/2 packet 2 minute noodles

2 medium carrots grated

2 medium potatoes, peeled and grated

6  medium mushrooms chopped into small  pieces

2 spring onions sliced

1/2  can corn kernels drained

2 eggs

3/4 cup plain flour

2 teaspns baking powder

salt and pepper to taste

some milk

METHOD

1.  Put the noodles in a small pot of boiling water and cook until tender.  Drain and cool under  cold running water and roughly chop into pieces.

2. Place grated vegetables in a bowl with the eggs and seasonings.  Add other vegetables and noodles.

3. Mix gently.   Add flour mixed with baking powder.  Mix some more.  The mixture should drop off a tablespoon.  If it is too dry add 1/2 cup to 3/4 cup milk gradually, mixing until you get the right consistency.

4.  Heat a large frypan and add a small amount of oil, butter or margarine.  Pour approximately 1/3 cup of the mixture into the hot frypan.  Press  the mixture down with a spatula or egg slice.  You should be able to fit three pancakes in the one large frypan.  Cook on medium heat for  3 minutes or until the pancakes are golden on both sides.

5.  Serve some pancakes with chilli or soy sauce and freeze the others in pairs in ziplock bags for lunches.

Note:  To adapt this recipe to use up any mixed left-over vegetables, use two cups of lightly packed mixed vegetables – grated or finely chopped.   Any cooked or fresh vegetables will do, but sprouts (leave whole), chopped snow peas or chopped spinach are particularly nice in this recipe.

Variations:  You can also use a whole cake of 2 Minute Noodles if you wish.  Just add slightly more milk until the mix drops easily off a tablespoon.

Health Tip:  Replace the plain flour with wholemeal.; Use skim milk.

Adapted slightly from the very nutritious and healthy  Healthy Switch by Regina Weedon

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2 Comments leave one →
  1. simon permalink
    December 1, 2010 3:41 am

    will try this tonight !!

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