Asparagus and gochujang pancakes from Ottolenghi Flavour / Flavor (page 102) by Yotam Ottolenghi and Ixta Belfrage and Tara Wigley

  • spring onions
  • sesame seeds
  • asparagus
  • rice flour
  • runny honey
  • rice vinegar
  • eggs
  • sunflower oil
  • plain flour
  • red chillies
  • gochujang
  • light soy sauce
  • coriander sprigs

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Apollonia on June 07, 2021

    Like others, my pancakes were pretty soft, but we enjoyed them anyway, even the toddler. I did half with green beans instead of asparagus because that's what I had, and they worked nicely. If I made again, I'd probably cut the veggies in shorter lengths, because they came apart a bit around the long veg.

  • Twysbeek on January 17, 2021

    Very tasty, but cooked the pancakes longer to get them more crisp. Tend to break apart a bit, hold shape better if asparagus is cut up more.

  • KarinaFrancis on November 02, 2020

    This was ok but we didn’t love it as much as we thought we would. The end product wasn’t crispy as I’d expect and didn’t quite reward the prep work. Glad I tried it but won’t repeat

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