Pancake steak wraps: 1 batter 3 ways

Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.

Ingredients

1⁄2 cup Woolworths smooth no-added sugar peanut butter
1 cup coconut milk
1 T Thai red curry paste
1 T fresh lime juice
1 t brown sugar
Sea salt, to taste
1 free-range egg, whisked
1⁄2 cup milk
1 cup water
120 g flour
Salt, a pinch
2 - 3 baby beetroot, boiled
1 – 2 handfuls baby spinach
4 baby carrots, boiled and chopped
Fresh turmeric, for sprinkling, to taste

Cooking Instructions

Heat Woolworths smooth no-added sugar peanut butter, coconut milk, Thai red curry paste, fresh lime juice, brown sugar and sea salt to taste in a pan. Mix well.

Whisk the free-range egg, milk, water, flour and a pinch of salt until smooth. Divide the batter into thirds. Blend boiled baby beetroot into one third; blend handfuls baby spinach or chopped Swiss chard into the second; and blend the boiled and chopped baby carrots and a sprinkle of fresh or ground turmeric to taste into the final third.

Fry as you would pancakes, then fill with Woolworths’ herb salad, seared steak and a drizzle of peanut sauce.

Cook's note: Use spinach leaves instead of pancakes if you like.