Preparation: finely slice the spring onions and mushrooms. : coursely grate the carrot To prepare the pancakes sift the flour and baking powder into a large bowl. Make a well in the centre. Combine the egg, milk and oil and stir into the flour. Mix until a smooth batter is formed, then pour into a jug. Brush a heated pancake tin with oil. Pour in enough of the batter to thinly cover the base of the pan. Cook for 2-3 minutes until the mixture sets. Turn over using a metal spatula and cook for a further 1-2 minutes. Remove and place on a plate and cover with a square of greaseproof paper. Continue until all the batter has been used. Keep the pancakes warm. To make the filling combine the prepared vegetables and divide evenly between the pancakes. Garnish the pancakes with the extra peanuts. Fold over or roll up and place on a large platter. To make the dressing combine all the ingredients in a small bowl and whisk well. Pour over the pancakes before serving.
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|Serving Size: 1 Serving (494g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 310 (46%)|
|Amt Per Serving||% DV|
|Total Fat 34.4g||46 %|
|Saturated Fat 5.1g||25 %|
|Monounsaturated Fat 15.5g|
|Polyunsanturated Fat 11.2g|
|Cholesterol 54.7mg||17 %|
|Sodium 187.4mg||6 %|
|Potassium 1524.2mg||40 %|
|Total Carbohydrate 64.4g||19 %|
|Dietary Fiber 14.8g||59 %|
|Sugars, other 49.7g|
|Protein 35.3g||50 %|
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Calories per serving: 681
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