Vegetable Pancakes

OKONOMIYAKI- JAPANESE STYLE VEGETABLE PANCAKES

These are so much fun! “Okonomi” in Japanese means “anything”. Therefore, you can use whatever vegetables you like, although cabbage is a definite good base. It is beneficial to have the vegetables cut as thinly as possible so that they work in nicely with the batter. If you are making a whole batch, you can keep them hot in the oven until they are all cooked. Also, if you don’t want to use milk in the batter, just use water.

Makes 10 small pancakes

The vegetables: The batter

½ a cup of bok choy leaves thinly sliced 1 cup of milk

½ a cup of cabbage leaves thinly sliced 1 cup of SR flour

½ a medium sized onion “ ” 1 egg

½ a cup of grated carrot salt and pepper

A handful of chopped parsley

1 tsp of chopped ginger

The Sauce Mayonnaise

¼ cup of soy sauce

¼ cup of honey

1 tsp of sugar

Cut up all the veggies and set them aside in a large bowl.

Meanwhile, in a small heavy based pot, get the sauce on the stove, bring to the boil and reduce, be careful that it doesn’t burn!

Make the batter:

Pour flour into a large bowl, make a well in the centre and add the egg and the milk bit by bit, slowly pulling the flour toward the centre of the bowl whilst continually whisking until a smooth and lump free mixture is formed.

Fold the vegetables through the batter until it is all mixed in. Heat oil to a medium heat and maintain at this temperature. Drop heaped tablespoons of the mix into the pan, flatten a bit if necessary.

Fry on each side till golden brown and cooked in the centre.

Spread on a thin layer of mayonnaise and drizzle over sweet sauce. Enjoy!