About this recipe:Chicken stir-fried with carrots, celery and cabbage, then lightly flavoured with orange and sesame, makes a delicious filling for pancakes. This dish is sure to meet with your family's approval.
For the pancakes
115g (4oz) plain flour
pepper to taste
1 egg, beaten
300ml (10fl oz) skimmed milk
1 tsp sunflower oil
For the filling
55g (2oz) unsalted cashews
1 tbsp sunflower oil
300g (11oz) skinless, boneless chicken breasts, cut into strips
1 garlic clove, crushed
1 tsp finely chopped fresh root ginger
1 fresh red chilli, deseeded and finely chopped (optional)
2 carrots, cut into matchstick strips
2 celery sticks, cut into matchstick strips
grated zest of ½ orange
200g (7oz) Savoy cabbage, shredded
1 tbsp low-sodium soy sauce
1 tbsp toasted sesame oil
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Method Prep:20min › Cook:30min › Ready in:50min
To make the pancakes, sift the flour into a bowl and add the pepper to taste. Make a well in the centre. Mix the egg with the milk, then pour into the well. Gradually whisk the flour into the egg and milk to form a smooth batter.
Use a little of the oil to lightly grease a flat griddle or large frying pan and place it over medium heat. Pour in a little of the batter and swirl it evenly across the surface, then cook for 2 minutes to form a pancake. Toss the pancake or flip it over with a spatula and cook on the other side for about 30 seconds. Slide out on to a warm heatproof plate and cover with a sheet of greaseproof paper.
Cook the remaining batter in the same way, making 8 pancakes in all and stacking them up, interleaved with greaseproof paper. Add a little more oil to the pan between pancakes, as necessary. When all the pancakes have been made, cover the pancake stack with foil, sealing it well. Set aside and keep warm.
To make the filling, heat a wok or large frying pan. Add the cashews and stir-fry them over medium heat for a few minutes or until golden. Remove to a plate and set aside.
Add the oil to the pan, then add the chicken, garlic, ginger and chilli, if using. Stir-fry for 3 minutes. Add the carrots and celery, and stir-fry for a further 2 minutes. Add the orange zest and cabbage, and stir-fry for 1 minute. Sprinkle over the soy sauce and sesame oil, and stir-fry for another minute. Return the cashews to the pan and toss to mix with the other ingredients.
Divide the stir-fry filling among the warm pancakes and fold them over or roll up. Serve immediately, with a little extra soy sauce to sprinkle.
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Some more ideas
Sesame duck pancakes: Stir-fry 300g (11oz) skinless, boneless, sliced duck breast with 1 crushed garlic clove and 2 tsp finely chopped fresh root ginger in 1 tbsp sunflower oil for 3–4 minutes. Add 1 tbsp dry sherry, 1 tbsp low-sodium soy sauce and 1 tsp honey, then add 150g (5½oz) bean sprouts and toss to mix. While the duck is cooking, parboil 85g (3oz) fine Chinese egg noodles in boiling water for 2–3 minutes; drain and add to the stir-fry with 1 tsp toasted sesame oil and 6 chopped spring onions. Toss together until hot, then divide the stir-fry among the pancakes and roll up or fold over.
Cashews are a rich source of protein, fibre and minerals such as iron, magnesium and selenium. Although cashews are high in fat, the majority of it is the ‘healthy’ monounsaturated type.