Mou Shu Vegetables with Asian Pancakes

Looking for an Asian-inspired dinner? Then check out these pancakes made using Bisquick® Original baking mix, packed with sprouts, mushrooms and coleslaw – ready in 30 minutes!

  • Prep Time 7 min
  • Total Time 30 min
  • Servings 12

1
tablespoon vegetable oil
1
bag (16 ounces) coleslaw mix
1
bag (8 ounces) fresh bean sprouts
1
package (8 ounces) sliced mushrooms
1
tablespoon grated gingerroot
3
tablespoons hoisin sauce
1 1/4
cups Bisquick™ Original baking mix
1 1/4
cups milk
1
egg
8
green onions, chopped (1/2 cup)
Additional hoisin sauce

  • 1 Heat oil in 4-quart Dutch oven over medium-high heat. Cook coleslaw mix, bean sprouts, mushrooms and gingerroot in oil about 10 minutes, stirring frequently, until vegetables are tender. Stir in 3 tablespoons hoisin sauce. Reduce heat; keep warm.
  • 2 Beat baking mix, milk and egg in medium bowl with wire whisk or hand beater until well blended. Stir in onions.
  • 3 Lightly grease 10-inch skillet; heat over medium-high heat. Pour a scant 1/4 cup batter into skillet; rotate skillet to make a thin pancake, 5 to 6 inches in diameter. Cook until bubbles break on surface; turn. Cook other side until golden brown. Keep warm while making remaining pancakes.
  • 4 Spoon about 1/3 cup vegetable mixture onto each pancake; roll up. Serve with additional hoisin sauce.

Expert Tips

Half a 14- to 16-ounce can of bean sprouts would be the same as 8 ounces of fresh bean sprouts.

For increased hoisin flavor, spread each pancake with hoisin sauce before adding vegetables.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
125
(
Calories from Fat
45),
% Daily Value
Total Fat
5g
5%
(Saturated Fat
1g,
1%
),
Cholesterol
20mg
20%;
Sodium
270mg
270%;
Total Carbohydrate
16g
16%
(Dietary Fiber
2g
2%
),
Protein
6g
6%
;
% Daily Value*:
Iron
8%;
Exchanges:
1 Starch; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.