Sriracha Pancake with Sausage and Corn
What You Will Need
Ingredients
- 1 cup sausage, sliced
- 1/2 cup corn kernels
- 1/2 cup onions, julienned
- 11/4 cup all-purpose flour
- 11/2 cup water
- 1 cup cabbage, shredded
- 1/2 cup carrots, julienned
- 1/2 cup cilantro leaves
- 2 eggs
Seasoning
- 4 Tbsp. Lee Kum Kee Supreme Soy Sauce
- 1/2 cup Lee Kum Kee Sriracha Mayo
- 1/2 cup mozzarella cheese
- 2 tsp. white pepper powder
- 1 tsp. seaweed powder
Made with
Lee Kum Kee products
How to make it
In a large bowl, whisk flour, water, and eggs until combined. Add rest of ingredients and mix well. Stir in Lee Kum Kee Supreme Soy Sauce and white pepper powder.
Divide the mixture into two portions to make two pancakes.
Put oil into a heated pan and add one portion. Using a spatula, flatten and shape pancake until about 2 cm thick—approximately 25-28 cm wide.
Pan-fry pancake over low heat until golden brown. Flip pancake and pan-fry until second side is golden brown. Repeat for second pancake.
Spread mozzarella over pancakes until melted. Place the pancakes on a plate, drizzle with Lee Kum Kee Sriracha Mayo, and sprinkle with seaweed powder. Ready to serve.
