• NATIONAL SITE
  • BRITISH COLUMBIA
  • SASKATCHEWAN
  • ALBERTA
  • MANITOBA
  • ONTARIO
  • QUEBEC
  • NEW BRUNSWICK
  • NOVA SCOTIA
  • PEI
  • NEWFOUNDLAND AND LABRADOR
  • YUKON
  • NUNAVUT
  • NORTHWEST TERRITORIES
1
Nutritional Information

Per serving

Calories:
456
Protein:
22g
Fat:
20 g
Carbohydrates:
47 g
Sodium:
1172 mg

Credit
Lyne Pedneault / @mission.cuisine.urbaine

Serves: 4 pancakes
Prep Time: 10 mins
Cook Time: 20 mins
Preparation time: 10 minutes + 30 mins rest
Directions for the pancake batter:
  1. In a large bowl, combine the flour, cornstarch and baking powder.
  2. In a small bowl, beat the egg and stir in the soy sauce.
  3. Create a hole in the dry ingredients. Add the egg mixture and cold water, whisk until the dough is smooth.
  4. Let the dough rest in the refrigerator for at least 30 minutes.
Directions for the filling:
  1. While the dough is resting, cook the turkey and the shiitakes for 5 minutes in a pan, until the meat turns brown.
  2. Add the green onions and continue cooking for 1 to 2 minutes.
  3. Add the soy sauce and Gochujang.
  4. Adjust the seasoning if necessary and let it cool.
Directions for the sauce:
  1. Combine the ingredients for the sauce. Put aside.
Cooking the pancakes:
  1. Place the turkey filling in the pancake batter and mix well.
  2. Heat 1 tsp of vegetable oil in a non-stick skillet.
  3. Once the oil is hot, measure out about 1/2 cup of batter per pancake. Spread the mixture in the pan with a circular motion. Cook, 3 minutes, until the edges are crispy and golden. Flip the pancake and cook again for 2 minutes.
  4. Repeat the operations to cook the other pancakes. Once cooked, you can keep the pancakes warm at 275 ° F.
To serve: Cut the pancakes into quarters. Garnish with green onions and julienned carrot and serve with the sauce.  

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