Hoisin style pork pancakes
Savoury pork pancakes served with a sweet and salty hoisin style sauce, a simple and satisfying family meal.
Allergens: contains eggs, milk, soya. Brands differ, so always check the labels on what you buy.
Per serving (approx.): 30g carbs · 12g sugars · 2g fibre. Estimates for carb counting, not medical advice. If you have diabetes, follow your GP or dietitian's advice.
Not every ingredient has a checked price at Aldi, Lidl, Asda, Morrisons, Iceland, so they aren't compared here.
Ingredients and prices
Swipe the table to see every supermarket.
| Ingredient | Tesco | Sainsbury's |
|---|---|---|
| Plain flouruse 150g | £0.801.5kg · £0.05 per 100g | £0.45500g · £0.09 per 100g |
| Eggspack 6 pack · use 2 | £1.80£0.30 each | £2.40£0.40 each |
| Semi skimmed milkuse 300ml | £0.85568ml · £0.15 per 100ml | £0.85568ml · £0.15 per 100ml |
| Pork sausagesnot compared | £2.65 | – |
| Onionuse 1 | £0.951kg · £0.10 per 100g | £0.953 pack · £0.32 each |
| Caster sugarnot compared | – | £1.90 |
| Gingeruse 50g | 2 × £1.0040g · £2.63 per 100g | 2 × £1.1540g · £3.03 per 100g |
| Spring onionsuse 100g | £0.69100g · £0.69 per 100g | £0.69100g · £0.69 per 100g |
| Basket total (full packs) | £7.09 | £7.64 |
| Cost of what this recipe uses | £3.28 | £3.91 |
| Per serving | £0.82 | £0.98 |
Not compared (a price wasn't found at every shop, so it isn't in the totals): Pork sausages, Caster sugar.
From your cupboard
Not in the prices above. Check you have these before you start.
Prices checked on 4 October 2026 from each supermarket's own listing or a price-comparison site. Each shop's unit price (or pack size) is shown under its price, and "cost of what this recipe uses" compares like with like (tap a price to see its source). Cheapest in each row is ticked. Prices, offers and pack sizes change; loyalty-card prices are not included unless stated.
Method
The method is written for 4. For a different number, use the amounts in the table above.
- In a large bowl, whisk 150g plain flour with a pinch of salt. Make a well, add 2 eggs and 300ml semi-skimmed milk, whisk until smooth. Cover and rest for 15 minutes at room temperature; batter should coat a spoon.
- Meanwhile, peel and finely dice 1 onion. Peel 50g ginger and grate finely. Trim 100g spring onions, slice white and green parts separately. Remove 500g pork sausage meat from casings, breaking into small nuggets.
- Heat 1 tbsp vegetable oil in a large non-stick frying pan over medium-high heat. Add sausage meat, fry for 5-6 minutes, stirring, until golden brown and no pink remains. Transfer to a plate.
- Reduce heat to medium. In the same pan, add diced onion and grated ginger, cook for 3-4 minutes until softened and fragrant. Sprinkle over 2 tbsp caster sugar, stir for 1 minute until dissolved.
- Return sausage to pan. Add 3 tbsp hoisin sauce and spring onion whites. Stir-fry for 2 minutes until glossy and piping hot. Season with salt and black pepper, taste and adjust.
- Wipe pan clean. Heat over medium, brush lightly with oil. Pour a thin ladle of batter, swirl to coat base. Cook 1-2 minutes until set and golden underneath, flip, cook 30 seconds. Repeat for 8 pancakes.
- Stack pancakes on a plate, cover with foil to keep warm. Spoon filling down centre of each pancake, scatter spring onion greens. Serve immediately with extra hoisin sauce for drizzling.
Tips
- Swap sausages for 500g pork mince plus 1 tsp Chinese five-spice to cut cost.
- Batch-cook: freeze pancakes layered with parchment, and filling separately in portions. Defrost overnight in fridge.
- Reheat pancakes in microwave covered with damp kitchen paper for 30 seconds; heat filling in a pan until steaming hot throughout, only reheat once.
Nothing wasted: your leftover ingredients
Supermarkets sell set pack sizes, so you'll have some ingredients left. Here's how to keep them, and other recipes here that use them up.
- Plain flour · about 1.35kg left
Dry stores keep for months sealed in the cupboard, so nothing goes to waste. Use it in: Banana muffins, Ginger Cake, Turkey Burgers with Sweet Potato Fries. - Semi skimmed milk · about 700ml left
Keep in the fridge and use by the date on the pack; milk can also be frozen. Use it in: Rich Chocolate Mousse, Beef and Ale Pie, Banana muffins. - Onion · about 850g left
Chop the rest and freeze it flat in a bag: it cooks straight from frozen in soups, curries and sauces. Whole onions keep for weeks somewhere cool, dark and dry. Use it in: Chilli con carne, Egg fried rice, Creamy Tomato & Hidden Veg Pasta Bake. - Caster sugar · about 976g left
Check the label: most raw ingredients can be frozen before their use-by date, and cupboard staples keep for months. Use it in: Banana muffins, Ginger Cake, Sticky Teriyaki Chicken Thighs. - Ginger · about 50g left
Check the label: most raw ingredients can be frozen before their use-by date, and cupboard staples keep for months. Use it in: Ginger Cake, Jerk chicken with rice and peas, Sticky Teriyaki Chicken Thighs. - Spring onions · about 100g left
Chop the rest and freeze it flat in a bag: it cooks straight from frozen in soups, curries and sauces. Whole onions keep for weeks somewhere cool, dark and dry. Use it in: Chilli con carne, Egg fried rice, Creamy Tomato & Hidden Veg Pasta Bake.
Storing leftovers
Cool leftovers and put them in the fridge or freezer within 1–2 hours. Eat fridge leftovers within 2 days, or freeze them. Defrost in the fridge and reheat only once, until steaming hot all the way through (Food Standards Agency guidance).