Buchu Savoury Pancakes with an Asian Dipping Sauce
- 375ml milk
- 1/4 cup Buchu Leaves
- 200g flour
- 2 eggs
- 2 tsp sugar
- 20g chives, chopped into thirds
- Oil, for frying
Asian Dipping Sauce:
- 1/2 cup Teriyaki Sauce
- 1/2 cup Ponzu Sauce
- 1 tablespoon Asian Chilli Powder
- 5 spring onions, sliced
- Infuse the milk with the buchu leaves by putting it into a sauce pan and heating together, until the milk reaches scalding point. (Just before boiling). Remove from heat & set aside.
- To make the batter, mix together the remaining ingredients & slowly incorporate the milk to create a smooth batter. Heat a nonstick frying pan with oil and pour in the batter, swirling the pan to cover.
- Cook until bubbles form on the surface and the pancake is golden in colour and then flip to cook the other end. Remove from the pan and roll. Cut into little pancake bites and set aside while you prepare the sauce.
- To make the sauce heat together the ingredients in a sauce pan and pour into little ramekins.
- Plate the pancake bites on a little plate, with a ramekin of sauce and serve with chopsticks.
- If you infuse the Buchu leaves in the milk overnight in the fridge the cold infusion will result in a stronger Buchu flavour.
- This can then be followed by heat the two together to further infuse the flavour into the milk before adding it to the batter.
Knowing when to flip your pancake:
- Bubbles form on the surface.
- The edges of your pancake will become dry, showing that the base has cooked.
- Try not to flip your pancakes more than once - this may lead to a very chewy or overcooked end product.