MMMMM----- Recipe via Meal-Master (tm) v8.02
  Categories: Meatless, Breakfast, Personal, Vegetables
       Yield: 2 servings
     5/8 c  Plain wholemeal flour
     1/2 ts Baking powder
     1/2    Egg
     3/4 c  Milk
     125 g  Fresh snow pea sprouts
     125 g  Mung bean sprouts
       3    Spring onions
     125 g  Button mushrooms
     1/2 l  Carrot
     1/2 c  Roasted peanuts
     1/4 c  Roasted peanuts to garnish
     1/4 c  Cruncy peanut butter
       1 tb Cider vinegar
       1 tb Lemon juice
       1 ts Sambal oelek
   Preparation: finely slice the spring onions and mushrooms.
   :            coursely grate the carrot
   To prepare the pancakes sift the flour and baking powder into a large
   bowl. Make a well in the centre. Combine the egg, milk and oil and
   stir into the flour. Mix until a smooth batter is formed, then pour
   into a jug.
   Brush a heated pancake tin with oil. Pour in enough of the batter to
   thinly cover the base of the pan. Cook for 2-3 minutes until the
   mixture sets. Turn over using a metal spatula and cook for a further
   1-2 minutes.
   Remove and place on a plate and cover with a square of greaseproof
   paper. Continue until all the batter has been used. Keep the pancakes
   To make the filling combine the prepared vegetables and divide evenly
   between the pancakes. Garnish the pancakes with the extra peanuts.
   Fold over or roll up and place on a large platter.
   To make the dressing combine all the ingredients in a small bowl and
   whisk well. Pour over the pancakes before serving.