Sriracha Pancake with Sausage and Corn
What You Will Need
Ingredients
- 1 cup sausage, sliced
- 1/2 cup corn kernels
- 1/2 cup onions, julienned
- 11/4 cup all-purpose flour
- 11/2 cup water
- 1 cup cabbage, shredded
- 1/2 cup carrots, julienned
- 1/2 cup cilantro leaves
- 2 eggs
Seasoning
- 4 Tbsp. Lee Kum Kee Supreme Soy Sauce
- 1/2 cup Lee Kum Kee Sriracha Mayo
- 1/2 cup mozzarella cheese
- 2 tsp. white pepper powder
- 1 tsp. seaweed powder
Made with
Lee Kum Kee products
How to make it
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In a large bowl, whisk flour, water, and eggs until combined. Add rest of ingredients and mix well. Stir in Lee Kum Kee Supreme Soy Sauce and white pepper powder.
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Divide the mixture into two portions to make two pancakes.
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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.
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Pan-fry pancake over low heat until golden brown. Flip pancake and pan-fry until second side is golden brown. Repeat for second pancake.
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Spread mozzarella over pancakes until melted. Place the pancakes on a plate, drizzle with Lee Kum Kee Sriracha Mayo, and sprinkle with seaweed powder. Ready to serve.
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