|Image from the Mealime Website - HERE|
There are several things I love about this site - the variety of recipes, the fact a drop down menu lets you quickly adjust the recipe for 2, 4 or 6 servings, they offer a grocery list, and you can create weekly meal plans! How great is that?
My daughter is the one who gave me a heads up about Mealime and I will forever be grateful. She also asked if I had tried this recipe yet. I had not. She knows my tastes well put it on the menu for the week. I really enjoyed it. It does call for pre-cooked Vegan sausage. I'm not much of a meat substitute person, so I used turkey breakfast sausage instead. You can definitely use either and add more sausage if you have a meat lover in your family.
This was super easy to make - well other than flipping the large pancakes - and only took me about 30 minutes from start to finish to make it for 2. The pan I had required frying each pancake separately, so if you are making 4 or 6 servings it will take you longer.
There was one other change I made the second time around. The first time I used the recommended chili-garlic sauce (Sriracha) to give the drizzle a spicy touch. My husband is not a fan of spicy. He still enjoyed the dish as it was just a touch, but the second time, for his benefit, I used Sweet Chili Sauce. It did change the flavour a bit, but was still good. I like the chili-garlic touch of spice best, but cooking is about compromise so I am happy to take turns - spicier one time, non-spicy the next.
= = = =Japanese-Style Broccoli Slaw Pancake w/ Sausage
Peel and mince ginger and garlic and place in a medium bowl. Add eggs and broth to the bowl with the ginger and garlic; whisk to combine and set aside. Place flour, baking powder, and salt in another medium bowl; whisk to combine. Gradually add the egg mixture to the bowl with the flour, whisking to create a smooth batter. (I'm lazy and always just dump it all together and it works out - but I'm no pro.)
Preheat a skillet over medium heat. While the skillet heats up, add broccoli slaw to the bowl with the batter and stir until thoroughly combined. Once the skillet is hot, add 1 tsp sesame oil and swirl to coat the bottom. Add half the pancake batter to the skillet and smooth out into a large, ½-inch thick pancake. Cook, flipping once (never quite got this right - think you need a big wide spatula), until golden brown and cooked through, 3-4 minutes per side. Remove to a plate and cover with foil.
While the pancake is cooking, preheat a medium saucepan over medium-high heat. While the pan heats up, dice or crumble the sausage. Once the pan is hot, add 2 tsp. sesame oil and swirl to coat the bottom. Add sausage and cook, stirring occasionally, until golden and crispy, Remove from heat, cover, and set aside.
Once the first pancake is done cooking, add last 1 tsp. of sesame oil to the skillet and repeat with remaining batter. While it is cooking, chop chives into small pieces and set aside. Juice the lime into a small bowl. Add mayo and chili-garlic sauce (or sweet chili sauce); whisk to combine the spicy mayo.
To serve, place a pancake on each plate. Top with crispy sausage, drizzle with spicy mayo, and sprinkle with chives. Enjoy!