Japanese pancake

Iceberg Lettuce and Pork Pancake

Japanese pancake

Iceberg Lettuce & Pork Pancake

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Prep Time 5 mins
Cook Time 3 mins
Total Time 8 mins
Servings 2 serves


  • 3 spring onions thinly sliced
  • 150 grams pork mince
  • 1 1/2 cup self raising flour
  • 1 cup chicken stock
  • 2 large eggs lightly whisked
  • 1 1/2 cup ice berg lettuce finely shredded
  • 2 tbsp vege oil for cooking pancake
  • 2 tbsp worcestershire sauce
  • 1/2 cup aioli garnish


  • Place spring onion in a bowl of iced water. Heat a medium fry pan over high heat. Cook mince and break up lumps for 5minutes or until mince is cooked. Transfer to a bowl. Place flour in a large bowl. Whisk eggs & stock together in a jug. Add to flour and stir to combine. Add pork,1 cup of ice berg lettuce and the remaining spring onions. Cook ¾ of the batter in pan and cook for 3-4 minutes or until bubbles form. Turn pancake over. Brush Worcestershire sauce on cooked surface allow surface to caramelise. Transfer to a plate. Repeat with remaining batter and sauce. Place pancake on a plate and drizzle aioli on top and last of the shredded lettuce.
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