Ingredients

• For the Pancakes:
  • 1 cup all-purpose flour
  • 1 cup water
  • 1 tbsp olive oil
  • 1/2 tsp baking powder
  • Salt to taste
• For the Filling:
  • 1 cup finely chopped bell peppers
  • 1/2 cup shredded cabbage
  • 1/2 cup chopped green beans
  • 1/2 cup Root-Free | Three Chillies Picante Schezwan Sauce
  • 1 tbsp olive oil
  • Salt to taste
• For Garnish:
  • Extra Root-Free | Three Chillies Picante Schezwan Sauce for dipping

Instructions

1. Prepare Pancake Batter: In a bowl, mix flour, baking powder, salt, and water to create a smooth batter. Let it sit for 10 minutes.
2. Prepare Filling: Heat olive oil in a pan over medium heat. Add bell peppers, cabbage, and green beans. Stir-fry until vegetables are tender. Mix in Root-Free | Three Chillies Picante Schezwan Sauce and cook for another 2 minutes. Season with salt and remove from heat.
3. Cook Pancakes: Heat a non-stick skillet over medium heat and lightly grease with olive oil. Pour a small amount of batter onto the skillet to form mini pancakes. Cook until bubbles form on the surface, then flip and cook until golden brown. Repeat with the remaining batter.
4. Stuff Pancakes: Once pancakes are cool enough to handle, place a spoonful of Schezwan vegetable filling in the centre of each pancake and fold or roll them up.
5. Garnish and Serve: Serve with extra Root-Free | Three Chillies Picante Schezwan Sauce for dipping.