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Recipe Sriracha Pancake with Sausage and Corn

Sriracha Pancake with Sausage and Corn

  • Difficulty Level: 2
  • Serves Serves: 2
  • Preparation

    10mins

  • Cooking

    20mins

Fusion Appetizer Breakfast Less Than 30 mins

What You Will Need

Ingredients

  • Sausage (sliced ) 1 cup
  • Corn kernels 1/2 cup
  • Onions (julienned) 1/2 cup
  • All-purpose flour 1 ¼ cup
  • Water 11/2 cup
  • Cabbage (Shredded) 1 cup
  • Carrots (julienned) 1/2 cup
  • Cilantro leaves 1/2 cup
  • Eggs 2pcs

Seasoning

  • Lee Kum Kee Premium Gold Soy Sauce 4 Tbsp.
  • Lee Kum Kee Sriracha Mayo 1/2 cup
  • Mozzarella cheese 1/2 cup
  • Lee Kum Kee White Peppercorn Powder 2 tsp.
  • Seaweed powder 1 tsp.

Made with
Lee Kum Kee products

Premium Gold Soy Sauce (No Preservative Added)

Soy Sauce

Premium Gold Soy Sauce
White Peppercorn Powder

Spice

White Peppercorn Powder

How to make it

  1. In a large bowl, whisk flour, water, and eggs until combined. Add rest of ingredients and mix well. Stir in Premium Gold Soy Sauce and White Peppercorn Powder.
  2. Divide the mixture into two portions to make two pancakes.
  3. Put oil into a heated pan and add one portion. Using a spatula, flatten and shape pancake until about 3/4" thick—approximately 10-11" wide.
  4. Pan-fry pancake over low heat until golden brown. Flip pancake and pan-fry until second side is golden brown. Repeat for second pancake.
  5. Spread mozzarella over pancakes until melted. Place the pancakes on a plate, drizzle with Sriracha Mayo, and sprinkle with seaweed powder. Ready to serve.

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