Vegan Hoisin Duck Pancakes
One day, when filming YouTube, Steve wanted to recreate an old favourite from our childhood. While we seldom ate out as kids, Steve distinctly remembers enjoying hoisin duck pancakes and adored them. Here, oyster mushrooms are used as the carrier for the wonderful hoisin flavour. They crisp up beautifully when baked in the oven, contrasting with the soft, gentle Chinese-style pancakes. These are simple to make and delicious enough to become a regular go-to!
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 the ovenPreheat the oven to 180°C.
- Prepare the mushroomsCut the oyster mushrooms into thin, long strips.
- Make the marinadeWhisk all the marinade ingredients (tahini, water, miso paste, brown sugar, Chinese five spice, chilli powder, rice wine vinegar, and tamari) in a medium-sized bowl. Add ¾ of the marinade to the mushrooms and mix well, ensuring all the mushrooms are coated. Set aside to marinate while you prepare the pancake batter.
- Make the pancake batterAdd all the pancake ingredients (plain flour, water, and ground flaxseed) to a blender and blend for 30 seconds until smooth. Set aside for 2-3 minutes to allow the flaxseed to thicken.
- Bake or fry the mushroomsTo bake, spread the marinated mushrooms onto a baking tray in an even, single layer to allow the edges to crisp.Bake for 20 minutes.To fry, for a crispier version, heat a wide-bottomed non-stick pan on high heat.Add 2-3 tbsp of oil and fry the mushrooms, stirring constantly, until they brown all over, about 5 minutes.Remove from the pan once they are crispy and taste fantastic!
- Prepare the garnishWhile the mushrooms are cooking, prepare the cucumber, spring onions, and chilli. Cut the cucumber into 10 cm long thin strips. Slice the spring onions diagonally into thin slices. Slice the red chilli (remove the seeds if you prefer less heat).
- Cook the pancakesHeat a medium non-stick pan on high heat. Once hot, add a thin layer of pancake batter (about 40-50 ml per pancake) to make a 15 cm pancake.Reduce the heat to medium. Cook for 1 minute, then carefully turn the pancake over with a silicone spatula and cook for a further minute. Repeat until all the batter is used. Keep the pancakes warm in foil while you cook the rest.
- Assemble the pancakesTo assemble, spread 1 tsp of the remaining hoisin sauce on each pancake.Add 2-3 tbsp of the cooked mushrooms, 3-4 cucumber strips, and sprinkle with spring onions, chilli slices, 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
