This recipe for Turmeric & Coconut Breakfast Pancake with Avocado, Coriander, Bean Shoots, Fried Egg & Sambal is from Jo Barrett – Chef/Owner at Little Picket, Lorne.
Part of our Induction Cooktop Recipe series, this dish is based on a Vietnamese pancake but made with a blend of rice and buckwheat flours.
Prep: 20 minutes
Cook: 10 minutes
Serves: 4
Ingredients
50g rice flour
45g buckwheat flour
1 teaspoon turmeric powder
¼ cup coconut milk
¾ cup water
4 tbsp grapeseed oil, for frying
4 eggs
2 avocados, halved, deseeded, peeled and sliced
Sambal:
4 medium shallots (or 1 small brown onion), finely diced
2-3 long red chillies, roughly chopped
100g desiccated coconut
Juice of 1 lemon
Salad:
2 tbsp brown sugar
1 tbsp rice wine vinegar
1 garlic clove, microplaned
1 tbsp sesame oil
4 tbsp fish sauce
Juice of 2 limes
1 large carrot, peeled and julienned
250g bean shoots
1 bunch coriander, washed and leaves picked
1 bunch thai basil, washed and leaves picked
Method
1. To make the pancake batter, combine the flours and turmeric in a mixing bowl. In a separate bowl, combine the coconut milk, a pinch of salt and water, then whisk into the flour mixture to form a smooth batter. Set aside.
2. To make the sambal, place shallots, chillies, coconut and a pinch of salt in a mortar and pestle and pound until the coconut begins to change colour and the mix begins to stick and become crumbly. Stir in some lemon juice to taste and set aside.
3. To make the salad dressing, combine brown sugar and rice wine vinegar and stir until the sugar has dissolved. Add garlic, sesame oil, fish sauce and lime juice. Set aside.
4. To make the salad, combine carrot, bean shoots and herbs. Set aside.
5. To prepare the final elements of the pancake filling, fry all four eggs sunny side up over a moderate heat and add the dressing to the salad.
6. Meanwhile, to cook the pancakes, heat a tablespoon of the grapeseed oil in a 20cm frying pan on a moderately hot temperature until the oil moves quickly in the pan when tilted. Stir the pancake batter so the flour isn’t sitting at the bottom of the bowl, then add a ladle of the batter to evenly coat the bottom of the pan. Cook for about 1 minute, lifting the edges of the pancake to allow oil to slide under. When the surface of the pancake can be touched and isn’t sticky and the underside of the pancake is crisp and golden, remove the pan from the heat.
7. To assemble, cover half of the pancake with a layer of sliced avocado, the dressed salad, a fried egg and a spoon of the sambal. Season with salt, then fold over the other half of the pancake to encase the filling, remove from the pan and serve. Repeat this process with the remainder of the pancake batter and fillings.
Shop Induction Cooktops + View More Recipes
Keen to experience the benefits of Induction Cooking? Discover Harvey Norman’s Induction Cooktop range online or head in store where the friendly staff can offer you expert advice.
For more Induction Cooktop Recipe ideas, check out the following:
Orange Crepe Suzette with Grilled Seasonal Stone Fruit
Westholme Wagyu Bavette served with Horseradish, Bitter Leaves & Marsala Sauce
Abrolhos Island Scallop Bucatini in a Brown Butter, Smoked Almond & Sage Sauce with Sauteed Kalettes
Braised Seafood, Fennel & Saffron with Aioli & Warrigal Greens