Laura Mariano
Ingredients
FOR THE PANCAKE
- 70g gluten-free flour mix
- 160ml water
- Pinch of bicarbonate of soda (baking soda)
- 100g asparagus spears, sliced lengthways
- ½ leek, sliced lengthways
- 1 carrot, chopped into thin sticks
FOR THE DRESSING
- 60ml tamari soy sauce
- Juice of ½ lime
- 1 tablespoon sesame oil
- 1 teaspoon maple syrup
- ½ garlic clove, peeled and grated
Instruction
- Start by mixing all the ingredients for the dressing in a small jar, pop the lid on, give it a shake and set aside.
- In a bowl, mix the flour, water and bicarbonate of soda and set aside.
- Heat some oil in a frying pan over medium heat. Add all the veggies and fry for five minutes until brown.
- Spread the veggies out evenly in the pan and pour over the batter until you have a big pancake. Cook for 5 minutes on each side until crispy and golden brown.
- Serve immediately, cut into slices, topped with spring onions, sesame seeds, coriander and the amazing dressing alongside.
