Okonomiyaki Pancake Recipe: A Savory Japanese Pancake With Toppings Galore

Hey there foodies! Are you ready to take your taste buds on a journey to Japan? Today, we’re going to be exploring the delicious world of Okonomiyaki Pancakes. This savory dish is a staple in Japanese cuisine, and it’s no wonder why – these pancakes are absolutely divine.

Okonomiyaki Pancake

Ingredients

• 2 cups all-purpose flour
• 1 tsp baking powder
• 1 tsp salt
• 1 tsp sugar
• 3/4 cup water
• 1/2 cup milk
• 2 large eggs
• 1/2 head cabbage, thinly sliced (about 4 cups)
• 5 green onions, thinly sliced (about 1 cup)
• 1/2 cup mayonnaise
• 1/4 cup okonomi sauce or tonkatsu sauce
• 1/4 cup katsuobushi (bonito flakes)
• 1/4 cup aonori (dried seaweed flakes)
• vegetable oil, for frying

Instructions

1. In a large bowl, whisk together the flour, baking powder, salt, and sugar.
2. In a separate bowl, whisk together the water, milk, and eggs.
3. Add the wet ingredients to the dry ingredients and whisk until smooth.
4. Add the cabbage and green onions to the batter and stir until well-coated.
5. In a large nonstick skillet or griddle, heat 1 tablespoon of vegetable oil over medium-high heat.
6. Add 1/4 cup of the batter to the skillet and use a spatula to spread it into a 4-inch circle.
7. Cook until the edges start to brown and the top starts to bubble, about 2-3 minutes.
8. Flip the pancake and cook until the other side is golden brown, about 2-3 minutes.
9. Repeat with the remaining batter, adding more oil as needed.
10. Top each pancake with a dollop of mayonnaise, a drizzle of okonomi sauce or tonkatsu sauce, a sprinkle of katsuobushi, and a sprinkle of aonori.

Plant-Powered Pancake

Ingredients

• 2 cups whole wheat flour
• 1 tsp baking powder
• 1 tsp salt
• 1 tsp sugar
• 1 1/2 cups unsweetened almond milk
• 1/4 cup unsweetened applesauce
• 1 tsp vanilla extract
• 1/2 head cauliflower, grated (about 2 cups)
• 1/2 cup chopped spinach
• 1 clove garlic, minced
• 1 tbsp olive oil
• 1/4 cup tahini
• 1/4 cup maple syrup
• 1/4 cup chopped walnuts

Instructions

1. In a large bowl, whisk together the flour, baking powder, salt, and sugar.
2. In a separate bowl, whisk together the almond milk, applesauce, and vanilla extract.
3. Add the wet ingredients to the dry ingredients and whisk until smooth.
4. In a large nonstick skillet or griddle, heat the olive oil over medium-high heat.
5. Add the cauliflower, spinach, and garlic to the skillet and cook until tender, about 5 minutes.
6. Add the cooked vegetables to the pancake batter and stir until well-combined.
7. In the same skillet or griddle, pour 1/4 cup of the pancake batter and cook until the edges start to brown and the top starts to bubble, about 2-3 minutes.
8. Flip the pancake and cook until the other side is golden brown, about 2-3 minutes.
9. Repeat with the remaining batter, adding more oil as needed.
10. In a small bowl, whisk together the tahini and maple syrup until smooth.
11. Drizzle the tahini-maple syrup mixture over the pancakes and sprinkle with chopped walnuts.

These two pancake recipes are sure to spice up your breakfast routine – whether you’re in the mood for a classic Japanese dish or a protein-packed plant-powered option, these recipes have got you covered. So what are you waiting for? Get in the kitchen and start cooking!