This Japanese savoury pancake recipe comes from the Cornersmith menu and our cookbook Use it All. It's a take on okonomiyaki and is a staple at the cafe and a favourite for weeknight dinners. Okonomi roughly translates to 'as you like it', making this the perfect master recipe to swap in and out what you like or what you need to use up.
Put any leftover pancakes in the sandwich press or toaster for a quick work lunch!
Ingredients 13
To Serve
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Method 5
Thinly slice the and , grate a and combine all the vegetables in a large bowl.
In another bowl, combine the , , and .
In a jug, whisk the and . Pour the wet mixture into the dry mixture and stir to combine, then gradually fold the sliced through the batter; it will feel like there's too much cabbage but the mixture will loosen as you combine it. If you need to add another tablespoon or two of water to loosen things up.
Heat the in a large frying pan over medium-high heat. Working in batches, scoop 12 cup portions of batter into the pan and flatten to 10 cm pancakes. Fry the pancakes for 3 minutes each side or until golden brown and cooked through.
Serve with a sweet and sour sauce, like teriyaki, and some mayonnaise. Add ons like a quick grated carrot salad and some red pickled onion make this a full meal.
Cornersmith's tips
This recipe makes about 8 pancakes. If they don't all get eaten, store them in a container in the fridge and reheat them in a toaster for a quick healthy breakfast or snack.
Helpful tips
Can these pancakes be made ahead of time and reheated?
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What other vegetables can I use for this pancake recipe?
What can I use instead of rice bran oil?
Notes
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