Stir-Fry Pancake Stack Recipe

Ingredients : Serves 4

50 g/2 oz/0.5 cup cashew nuts, ground 300 ml/0.5 pt/1.25 cups milk 50 g/2 oz/0.5 cup plain (all-purpose) flour 1 egg, beaten 60 ml/4 tbsp oil 0.5 red (bell) pepper, sliced 0.5 green pepper, sliced 1 garlic clove, chopped 1 leek, sliced, OR 6 spring onions (scallions), chopped 1 courgette (zucchini), sliced 1 tomato, sliced 225 g/8 oz/4 cups beansprouts 30 ml/2 tbsp soy sauce 45 ml/3 tbsp sherry

Method : Beat the nuts, milk, flour and egg to a batter. Heat a little of the oil in a frying pan (skillet) and use the batter to make six pancakes. Set aside. Blanch the peppers in boiling water for 2 minutes, then drain and rinse with cold water. Heat the remaining oil and fry (saute) the garlic until browned. Stir in the leek or spring onions, then add the courgette and peppers and cook for 1 minute. Add the tomato, beansprouts, soy sauce and sherry, stir well and heat through. Place one pancake in a flat ovenproof dish, spread a fifth of the cooked mixture on top and then place another pancake on top. Continue layering pancakes and filling, finishing with a pancake. Cover with foil and bake in a preheated oven at 190°C/375°F/gas mark 5 for 10 minutes. Cut into wedges and serve immediately.