Chicken and cashew nut pancakes


  • ¾ cup (110 g) plain flour
  • salt and pepper
  • 1 egg, beaten
  • 300 ml low–fat milk
  • 1 teaspoon sunflower oil
  • ⅓ cup (50 g) cashew nuts
  • 1 tablespoon sunflower oil
  • 300 g skinless chicken breast fillets, cut into strips
  • 1 clove garlic, crushed
  • 1 teaspoon finely chopped fresh ginger
  • 1 fresh red chilli, seeded and finely chopped (optional)
  • 2 carrots, cut into thin sticks
  • 2 stalks celery, cut into thin sticks
  • grated zest of ½ orange
  • 2⅔ cups (200 g) shredded savoy cabbage
  • 1 tablespoon light soy sauce, plus extra for serving
  • 1 teaspoon sesame oil


  1. To make the pancakes, sift the flour into a bowl and add a little salt and pepper to taste.
  2. Make a well in the centre.
  3. Mix the egg with the milk, then pour into the well.
  4. Gradually whisk the flour into the egg and milk to form a smooth batter.
  5. Use a little of the oil to lightly grease a 20 cm non–stick pancake pan, and place it on a moderate heat.
  6. Pour in a little of the batter and swirl it evenly across the surface, then cook for 2 minutes to form a pancake.
  7. Toss the pancake or flip it over with a palette knife and cook on the other side for about 30 seconds.
  8. Slide out onto a warm heatproof plate and cover with a sheet of baking paper.
  9. Cook the remaining batter in the same way, making 8 pancakes in all and stacking them up, interleaved with baking paper.
  10. Grease the pan with more oil between pancakes as necessary.
  11. When all the pancakes have been made, cover the pancake stack with foil, sealing it well.
  12. Place the plate over a pan of gently simmering water to keep the pancakes warm while you prepare the filling.
  13. Heat a wok or large frying pan.
  14. Add the cashew nuts and stir–fry them over a moderate heat for a few minutes, or until golden.
  15. Remove to a plate and set aside.
  16. Add the oil to the wok or frying pan and swirl it around, then add the chicken, garlic, ginger and chilli, if using.
  17. Stir–fry for 3 minutes.
  18. Add the carrot and celery, and stir–fry for a further 2 minutes.
  19. Add the zest and cabbage, and cook for 1 minute.
  20. Sprinkle over the soy sauce and sesame oil, and stir–fry for a further 1 minute.
  21. Return the cashew nuts to the pan and toss to mix with the other ingredients.
  22. Divide the stir–fry filling among the warm pancakes and fold them over or roll up.
  23. Serve immediately.

Serves 4
Preparation: 15-20 minutes
Cooking: about 30 minutes

Source: Light bites & lunches
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