600g cooked pork, shredded and warmed2 Lebanese cucumbers, ribbons4 spring onions, juliennedhoisin sauce to serve
1½ cups spelt flour¼ teaspoon salt3 eggs¾ cup milk¾ cup water2 teaspoons sesame oil4 spring onions, finely slicedolive oil spray
Tip: Spread pancakes and fillings out on the table for the family to serve themselves. Kids love being able to put together their own meal.
Variations: Leftover roast chicken would also work well in this recipe.
Recipe from Summer TABLE by Jodie Blight.
Store extra pancakes in an airtight container in the fridge and heat up for lunch tomorrow.