Sriracha Pancake with Sausage and Corn
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
How to make it
In a large bowl, whisk flour, water, and eggs until combined. Add rest of ingredients and mix well. Stir inPremium Gold Soy Sauce andWhite Peppercorn 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 3/4" thick—approximately 10-11" 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 Sriracha Mayo, and sprinkle with seaweed powder. Ready to serve.
