Japanese style Savoury Pancakes

Photo and recipe courtesy of @mybalancedbowls (Dana Spice)

Gluten Free

Makes: 4 - 5 medium/large pancakes

INGREDIENTS

Pancakes

5 lightly packed cups of cabbage finely shredded (around 350g)

2 eggs

1¼ heaped cups FreshLife Rice Flour

1 Tbsp FreshLife Sesame seeds, plus extra for serving

1½ cups cold water

2 tsp baking powder

1 green spring onion, finely chopped 

pinch of salt and pepper

 

Sauce

1½ Tbsp tomato sauce*

1 tsp barbecue sauce*

2 tsp honey or brown sugar

2 tsp soy sauce*

dash of hot pepper sauce, if desired 

*check to ensure these are gluten free.

METHOD

  • Prepare the sauce by combining all ingredients and leave aside.

  • Wash the cabbage and shred or cut it thinly. Wash and cut the spring onion.

  • In a large bowl, beat the water and eggs together until combined. Add the flour, sesame seeds and baking powder and whisk until just combined and no floury lumps remain.

  • Add the cabbage, spring onion and salt and pepper and mix until combined.

  • Heat up a non stick surface on medium heat and pour ½ cup of mixture onto surface and spread it evenly and into a circular shape. This mixture should make around 4-5 medium/large sized pancakes or use a smaller measuring cup to make smaller pancakes.

  • Cook and flip onto the other side, cook until the pancake batter is golden and crispy.

  • Place pancakes onto a plate and brush over the sauce. Serve with your choice of toppings: meat, teriyaki tofu, pickled vegetables, pickled ginger, sesame seeds, Japanese mayonnaise or extra spring onion.

    TIP: Once cooked and left to cool, these freeze well without the sauce when wrapped in baking paper and stored in an airtight container. 

 
Gluten Free, Fakeaways, Main MealsSarah BlazeyRice Flour, Sesame Seeds