One day when filming youtube steve wanted to try to recreate an old favourite of his growing up. We seldom ate out as kids but Steve distinctively remembers eating a hoisin duck pancake as a kid and adored them. Here we use Oyster Mushroom as the carrier for the wonderful hoisin flavour. It crisps up lovely when baked in the oven and goes so well in contrast to the soft gentle chinese style pancakes. These are pretty simple to make and are one you hopefully will turn to many a day as they are so tasty!

An image of Vegan Hoisin Duck Pancakes

Vegan Hoisin Duck Pancakes


One day when filming youtube steve wanted to try to recreate an old favourite of his growing up. We seldom ate out as kids but Steve distinctively remembers eating a hoisin duck pancake as a kid and adored them. Here we use under ripe jackfruit as the carrier for the wonderful hoisin flavour. It crisps up lovely when baked in the oven and goes so well in contrast to the soft gentle chinese style pancakes. These are pretty simple to make and are one you hopefully will turn to many a day as they are so tasty!

Takes 30 minutes

Serves 2

Ingredients
 

  • 250 g Oyster mushrooms

Marinade

  • 3 tbsp Tahini
  • 5 tbsp water
  • 1 tbsp Miso paste
  • 3 tsp brown sugar
  • 1 tsp chinese 5 spice
  • 1/2 tsp chilli powder
  • 2 tbsp rice wine vinegar
  • 2 tbsp Tamari

Pancakes

  • 150 g plain flour
  • 300 ml water
  • 2 tsp ground flax

Garnish

  • 1/2 cucumber
  • 1/2 bunch spring onions
  • 1 red chilli
  • 1 tbsp sesame seeds

Instructions
 

  • Preheat oven to 180 degrees
  • Cut the mushrooms into thin long strips.
  • Whisk all the Hoisin marinade ingredients together in a medium size bowl, add ¾ of the mixture to the mushrooms and mix well, ensuring all the mushrooms are coated in the marinade. Set aside and marinate while you make up the pancake batter.
  • Add all the pancake batter ingredients to a blender and blend for 30 seconds until smooth, set aside for 2-3 minutes to allow the flax to thicken Add the marinating mushroom to a baking tray and spread out into an even single layer, this will allow the edges to get crispy. Bake for 20 minutes.
  • Alternatively you can fry for a crispier more indulgent version, heat a wide bottomed non stick pan on high heat, once hot add in 2-3 tbsp of oil and fry stirring consistently until they brown all over, this should take about 5 mins. Remove from the pan once they are brown all over and taste epic!
  • While the marinated mushrooms are baking, prepare the cucumber and spring onions, cut the cucumber into 10 cm long thin strips and cut the scallion into thin slices cut diagonally, do the same with the chilli, removing the seeds if you prefer it less hot. 
  • To make pancakes, heat a medium non stick pan on a high heat, when hot add a thin layer of batter, enough batter to make a 15cm pancake (roughly 40-50ml of batter) reduce the heat to medium, allow the pancake to cook for about 1 minute, then using a silicone spatula, carefully turn it over and cook for a further minute, continue to cook all pancakes in batches until all the batter is used. Keep the pancakes hot in foil while you do this.
  • Now it is time to build our delicious hoisin savoury pancakes, add a tsp of the remaining hoisin sauce to each pancake and around 2-3 tbsp of cooked mushrooms, add 3-4 strips of cucumber to each pancake, sprinkle with some scallions and chilli and sesame seeds, wrap and enjoy!

Nutrition

Calories: 314kcalCarbohydrates: 37gProtein: 12gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 7gMonounsaturated Fat: 6gSodium: 377mgPotassium: 1012mgFiber: 8gSugar: 16gVitamin A: 570IUVitamin C: 38mgCalcium: 139mgIron: 5mg
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