Stuffed Herb Pancakes

INGREDIENTS

METHOD

1. Combine one Loprofin Mix and Loprofin Egg Replacer in a bowl, add 1/2
   the Loprofin PKU Drink (100 ml) and beat for 30 seconds, until a smooth,
   thick batter, gradually beat in the remaining PKU Drink and water, stir in
   the herbs and seasoning to taste.
2. Prepare the filling – finely shred the savoy cabbage and cut the carrot
   and pepper into thin ‘matchstick’ strips.
3. Preheat a large frying pan add the chilli oil and olive oil and stir fry the
   vegetables for 2 – 3 minutes until just tender, stir in the plum sauce and
   dry sherry, reheat. Transfer to a warm ovenproof dish and keep warm.
4. Lightly oil a clean frying pan, heat and pour a 1/4 of the batter into the
   pan, swirling it around to evenly coat the base, cook for 1 – 2 minutes
   over a moderate heat until the underside is lightly browned, turn and
   cook the other side.
5. Remove the pancake from the pan and keep warm (do not stack as
   they may stick together). Repeat the cooking process with the remaining
   batter, to give 4 pancakes.
6. To assemble the pancakes spoon equal quantities of filling over one half
   of each pancake, divide the filling in half to allow for folding and fold the
   pancake into half then half again to form a ‘fan’ shape.
7. Serve immediately, garnished with a few chives.