Japanese Savoury Pancakes

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Japanese Savoury Pancakes

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Prep Time 5 minutes
Cook Time 15 minutes
Servings 3 people

Ingredients
  

  • 1 cup Green cabbage finely diced
  • 1 cup Carrot grated
  • ½ cup Leek
  • 4 Tbsp Soy sauce
  • 2 Tbsp Sesame oil
  • 1 Tbsp Pickled ginger finely diced
  • 1/2 cup Buckwheat flour
  • ½ cup Oat flour
  • ½ cup Tapioca starch
  • 2 Tbsp Ground flaxseed
  • 1 tsp Salt
  • 1 ½ cups Water

Sauce

  • 1 Tbsp Ketchup
  • 2 Tbsp Soy sauce
  • 1 Tbsp Sesame oil
  • 1 tsp Rice vinegar

Instructions
 

  • Add the cabbage, carrot, leek, soy sauce, sesame oil and pickled ginger in a bowl. Mix well and set aside.
  • In a mixing bowl, add the remaining ingredients. Mix well until the a smooth batter forms. Add the cabbage mix to the mixing bowl with the batter and stir well.
  • Heat a large non-stick frying pan on medium-high heat. Lightly brush the pan with oil (I used rice bran oil) and use a ½ measuring cup to scoop out the batter into the pan. Use the bottom of the measuring cup to for a circular batter. Cook the pancakes for a few minutes until bubbles start appearing on the top. Flip it with a spatula and cook the other side until lightly brown and crispy. Repeat for the remaining batter (I made six pancakes with the batter).
  • Make the sauce by combining the tomato sauce, soy sauce, sesame oil and rice wine vinegar in a small bowl.
  • Top with the sauce, mayonnaise (optional) and finely diced leek and enjoy.