Savory Japanese Pancakes (Print Version)
# Ingredients:
→ Savory Pancake Batter
01 -
90 g of all-purpose flour
02 -
4 pieces of bacon, trimmed and cut into smaller pieces (or pancetta)
03 -
120 ml warm water
04 -
2 tablespoons of cornstarch
05 -
1 teaspoon dashi powder dissolved in water, or use chicken or vegetable broth as an alternative
06 -
120 ml canned corn
07 -
3 eggs
08 -
1–2 green onions, sliced (split between the batter and topping)
09 -
300 g finely shredded cabbage (about 1/4 of a medium head)
10 -
1 tablespoon of cooking oil
→ Toppings
11 -
1 teaspoon bonito flakes (katsuobushi)
12 -
2 tablespoons Kewpie mayonnaise
13 -
2 tablespoons okonomiyaki sauce
14 -
1 teaspoon seaweed flakes (aonori)
# Instructions:
01 -
Put bacon slices into a pan and cook them until they're crispy. Let them cool afterward. You won’t need oil, as the bacon will release its own fat.
02 -
Whisk the eggs with dashi powder dissolved in warm water in a bowl. In a larger bowl, blend the flour and cornstarch first, then slowly combine it with the egg mixture. Stir until your batter is smooth.
03 -
Fold in the cabbage, corn, cooked bacon, and half of the green onions into the batter. Don’t overmix. Make sure all of these ingredients are coated, but try to keep the cabbage light and fluffy. If the batter seems too runny, toss in a bit more cabbage.
04 -
Heat some cooking oil in a large pan over medium heat. Spoon in batter to form little rounds about 10 cm wide. Let each one cook for several minutes on each side until golden brown and set.
05 -
Move the finished Japanese pancakes onto plates. Drizzle them with okonomiyaki sauce and Kewpie mayo. Sprinkle on bonito flakes, aonori, and any leftover green onions. If you like, add pickled ginger or Japanese seven spice for added flavor (optional).
# Notes:
01 -
For a fluffier batter, stir gently after adding the vegetables—overmixing can make it dense.