Satay Vegetable And Sprout Pancakes

Ingredients

80 gr wholemeal flour
2 gr baking powder
1/2 egg
180 ml milk
100 gr snow pea sprouts
125 mung bean sprouts
3 spring onions
45 gr button mushrooms
1/2 l carrot
100 gr peanuts
55 gr cruncy peanut butter
16 ml cider vinegar
16 ml lemon juice
2 gr sambal oelek

Instructions

Remove and place on a plate and cover with a square of greaseproof paper. Continue until all the batter has been used. Keep the pancakes warm. To make the filling combine the prepared vegetables and divide evenly between the pancakes. Garnish the pancakes with the extra peanuts. Fold over or roll up and place on a large platter. To make the dressing combine all the ingredients in a small bowl and whisk well. Pour over the pancakes before serving.