OMNI Luncheon Pancake with Sriracha Ketchup

Recipe by Lucas SinDifficulty: Medium
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal

Ingredients

  • OMNI Luncheon, 4 slices

  • All Purpose Flour, 1/2 cup

  • Potato Starch, 2 Tbsp

  • Water, 1/2 Cup

  • Salt, 1 pinch

  • White Pepper, 1 pinch

  • Beansprouts, 1 handful

  • Scallions, 3 (split in half and cut into 1” segments)

  • Ketchup, 2 Tbsp

  • Lee Kum Kee Sriracha, 1 Tbsp

  • Apple Cider Vinegar, 1 tsp

  • Scallion Green (sliced on a bias) 1

  • Cilantro (picked), 1 handful

Steps

  • In a small bowl, combine ketchup, sriracha, and apple cider vinegar. Mix well and set aside.
  • In a mixing bowl, combine AP flour, potato starch, water, salt, and white pepper. Mix well until homogenous. Combine the batter with bean sprouts and scallions.
  • In a non-stick skillet over medium-high heat, sear OMNI Luncheon over high heat until caramelized and crispy on both sides. Move and space out the slices of OMNI Luncheon in the pan. Carefully pour batter and vegetables into the spaces between the Luncheon, gently pressing the mixture to make sure the bottom is evenly coated. Cook for about 2 min until set. Turn to medium-low and cook for 5 additional minutes until crisp on one side. Do not fiddle with it too much.
  • Once the bottom is golden brown and naturally loosened from the pan, flip the pancake to cook the other side, letting the moisture from the vegetables steam through the pancake. Cook for another 3-5 minutes.
  • Flip again and serve, cut into pieces, with the sriracha ketchup, garnished with scallions and cilantro.