Meaty Overload Pancake With Chili Butter
For Meaty Pancake:
- 1 piece egg
- 2 tablespoons oil
- 3/4 cup water
- 1 pack MAYA Whole Wheat “Think Heart” Pancake (200 grams)
- 1 cup sautéed ground pork
- 4 slices square ham (cut into cubes)
- 5 slices bacon (chopped)
- onion leeks for toppings
For Chili Butter
- 1 tablespoon chili paste
- 1 tablespoon Spanish paprika
- 1/3 cup butter (softened)
- In a medium-size bowl, mix first egg, oil and water. Mix well, then add pancake mix. Mix until smooth and there’s no lumps.
- Add sautéed ground pork, square ham and bacon. Mix until well blended.
- Heat frying pan over medium heat, brush pan with oil.
- Scoop, 1/3 cup of the meaty pancake mixture and pour over the pre-heated pan.
- Once the pancake is bubbly and the sides are dry, flip the pancake to cook the other side. Place cooked pancake on a plate and repeat cooking procedure and stack pancake accordingly. Serve with chili butter.
- For Chili butter: Mix chili paste, Spanish paprika, and butter. Mix until well blended.
Yield: 4 to 6 pancakes
