| 1 | Preparation: finely slice the spring onions and mushrooms. |
| 2 | : coursely grate the carrot |
| 3 | to prepare the pancakes sift the flour and baking powder into a large bowl. |
| 4 | Make a well in the centre. |
| 5 | Combine the egg, milk and oil and stir into the flour. |
| 6 | Mix until a smooth batter is formed, then pour into a jug. |
| 7 | brush a heated pancake tin with oil. |
| 8 | Pour in enough of the batter to thinly cover the base of the pan. |
| 9 | Cook for 2-3 minutes until the mixture sets. |
| 10 | Turn over using a metal spatula and cook for a further 1-2 minutes. |
| 11 | remove and place on a plate and cover with a square of greaseproof paper. |
| 12 | Continue until all the batter has been used. |
| 13 | Keep the pancakes warm. |
| 14 | to make the filling combine the prepared vegetables and divide evenly between the pancakes. |
| 15 | Garnish the pancakes with the extra peanuts. |
| 16 | Fold over or roll up and place on a large platter. |
| 17 | to make the dressing combine all the ingredients in a small bowl and whisk well. |
| 18 | Pour over the pancakes before serving. |
