Pancake steak wraps: 1 batter 3 ways

Pancake steak wraps: 1 batter 3 ways

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  • 6
  • Easy
  • 20 minutes
  • 20 minutes
  • Woolworths Hartenberg Merlot 2015


  • 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.

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Hannah Lewry Recipe by: Hannah Lewry
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Woolworths TASTE’s Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.

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