Pancake Sandwich
30 mins
3 SERVINGS
INGREDIENTS
- Pancake
o 1.5 cups all-purpose flour
o 1 tsp salt
o 2 tsp baking powder
o 1 tbsp sugar (optional, can omit for healthier choice)
o 2 eggs
o 1 cup milk
o 1/2 cup melted butter
- Sandwich
o 1 piece of Sadia chicken cutlet
o 10g spinach leaves (salad leaves)
o 1 egg
o ½ sliced of cheese
o ½ cup cranberry sauce
o 30g large onion
o 1 tbsp Honey
- Yoghurt Parfait
o 1 cup Greek natural yoghurt
o 80g Mango
o 30g Blueberries
o 30g Strawberries
o 30g Granola
METHOD
- Preparing waffle:
- Mix together flour, salt, baking powder and sugar (optional) and whisk
- In a separate bowl, beat the eggs. Stir in milk and butter. Pour milk mixture into the flour mixture; beat until blended.
- Heat up a pan
- Scoop the pancake mixture into the pan and cook until crisp for 4 minutes on both sides
- Preparing Sandwich:
- Air fry or oven bake Sadia chicken cutlets for 15 to 20 minutes
- Fry cranberry sauce with onion to form jam
- Pan fry 1 egg (sunny side-up)
- Use one pancake as base and top with spinach
- Add Sadia chicken cutlet on top
- Spread cranberry sauce on top of chicken cutlet
- Add one slice of cheese
- Finally, add sunny side-up egg and pancake top
- Preparing Yoghurt Parfait:
- Blend one cup of yoghurt and mango together
- Pour yoghurt into glass
- Top with granola, diced strawberries and blueberries
Jo Ong
Jo used to be an Art Director in the creative industry for 14 years, doing advertising and design work for F&B industry.
Whilst he is still active in the design industry providing his Art Direction service for some of the local F&B brands. Jo’s next dedication is to spend most of his time in a humble kitchen designing the next palatable recipe, deeply inspired from his childhood memories. His creations are a remake of the tradition into modern dishes.
Jo’s recipe was conceived with the idea of being gastronomical and dare to re-create new food recipes through arts & science in the form of culinary arts.
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