Savory Pancake
This savory pancake combines finely shredded cabbage and crisp vegetables into a tender pancake that's perfect for cool evenings or a cozy weekend project.
Ingredients
Pancake Batter
- 1 cup all-purpose flour
- 2 large eggs
- 2 cups finely shredded cabbage Use fresh, crunchy cabbage for best texture.
- ½ cup chopped vegetables (carrots, green onions, bell peppers, etc.) Adjust quantities to taste.
- to taste salt
- Dashi stock or water (for batter consistency) Aim for a pourable but thick batter.
- Oil (for cooking) Recommended: nonstick or cast iron skillet.
Toppings
- Okonomiyaki sauce Traditional topping.
- mayonnaise Drizzle in a decorative pattern.
- bonito flakes Sprinkle last for presentation.
- seaweed flakes Sprinkle for added flavor.
Instructions
Preparation
- In a large bowl, combine the flour and eggs. Gradually add dashi stock or water until you achieve a smooth batter consistency.
- Fold in the shredded cabbage and chopped vegetables. Season with salt.
Cooking
- Heat a skillet over medium heat and add a little oil.
- Pour a ladleful of the batter onto the skillet, shaping it into a round pancake.
- Cook for about 3–4 minutes on each side until golden brown and cooked through.
- Repeat with the remaining batter, keeping finished pancakes warm on a baking tray in a low oven.
Serving
- Serve hot, topped with Okonomiyaki sauce, mayonnaise, bonito flakes, and seaweed flakes.
Notes
Variations include adding protein like flaked fish or shrimp, or turning it into a wrap. Ensure to store leftovers properly for maximum freshness.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 35gProtein: 10gFat: 8gSaturated Fat: 1gSodium: 350mgFiber: 3gSugar: 2g
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