Beef pancake (1st attempt)

A friend of ours really loves this. It reminds her of something from her origin. This is a pancake made with a Saigon pancake flour mix (rice flour, cornstarch and turmeric), popular in South-East Asia. I used it to experiment on a low-fat pancake with beef toppings. 


Recipe: Beef pancake (for 3-4)


Ingredients:
- 1/2 cup Saigon pancake mix
- 1/2 cup water
- 1/2 teaspoon salt
- lean minced beef
- 2 tablespoon (TB) oil
- 2-3 stalks spring onions, chopped finely
- 2 TB Vietnamese spring roll fish sauce (fish sauce, vinegar, sugar, garlic and spices)


Procedure:
1. Brown minced beef in oil. Break into fine bits while browning.
2. Mix pancake mix with salt and water until fully dissolved. Heat 2 TB oil on a flat non-stick frying pan on medium heat. When pan is warm, pour mixture onto pan and spread spring onions evenly on mixture. Turn heat down to low. Let cook for a few minutes until the bottom has solidified but the top remains liquid. Spread beef evenly on top and press into the liquid. Let cook on low heat until the flour mixture on top solidifies. The low heat is important, so that the bottom of the pancake won't be burnt while the top is being cooked. Sprinkle fish sauce onto beef. Serve hot.