Recipe - Cabbage Pancakes

by Erica Green

NOTE: Print this Page for easy reference when cooking.

Whilst this recipe takes inspiration from Japanese Okonomiyaki savoury pancakes, it in no way claims to be the authentic thing.

Ingredients

Makes 3 large pancakes

Pancake

Dressing

Method

Place the eggs, water, stock powder, soy sauce and sesame oil in a mixing bowl. Mix with a whisk until combined.
Add the flour and whisk to a batter. Mix through the coleslaw mix and spring onions.
Heat some of the oil in a small (20cm) fry pan over medium heat.
Divide the mixture into 3 (about 1 cup each). Place the batter into the pan and flatten out.
Turn over once the underside is golden brown and cook until the bottom is brown, and the centre is cooked. Repeat for the other two pancakes.
Mix the mayonnaise, sweet chilli and sriracha sauce together.
Serve the pancake drizzled with the dressing and sprinkled with spring onion.

About the Recipe

This recipe is suitable for vegetarians but not for vegans.
If you prefer, you can make smaller pancakes and stack them up on the plate.
Sriracha is a popular brand of medium hot chili sauce which is readily available in most supermarkets. Add more if you like it spicy.
Massel make a range of vegan stocks and stock powders. You can also get low salt varieties if that is an issue for you. They are a staple item in my pantry.
You can make up your own mix of shredded vegetables for this recipe, or just buy a bag of preprepared coleslaw from the supermarket like I did.