Okonomiyaki Pancakes (Savory Cabbage Pancakes)
A Japanese savory pancake filled with shredded cabbage and other flavorful ingredients, offering a delightful twist on traditional breakfast pancakes.
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Ingredients
- 1 cup All-Purpose Flour
- 3/4 cup Water
- 1 Egg
- 2 cups Shredded Cabbage
- 1/4 cup Green Onions
- 2 tbsp Pickled Ginger
- 2 tbsp Vegetable Oil
- 4 tbsp Okonomiyaki Sauce
- 4 tbsp Japanese Mayonnaise
- 2 tbsp Katsuobushi (dried bonito flakes)
- 2 tbsp Nori Flakes
- 1 tsp Aonori (dried green seaweed)
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1In a large bowl, whisk together flour, water, and egg until smooth.
- 2Add shredded cabbage, green onions, and pickled ginger to the batter. Mix well.
- 3Heat vegetable oil in a large skillet or griddle over medium heat.
- 4Pour 1/4 of the batter onto the skillet for each pancake. Cook for 3-4 minutes per side, or until golden brown and cooked through.
- 5Transfer pancakes to plates. Drizzle with okonomiyaki sauce and Japanese mayonnaise.
- 6Sprinkle with Katsuobushi or nori flakes and Aonori seaweed.
Substitutions
Katsuobushi → (avoids Shellfish)
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This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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