Japanese-inspired savoury pancake
Traditionally served topped with bean sprouts, this version is kicked up by a fresh zucchini and carrot slaw.
200 cal Serves 4
Prep time 0h 15m
Cook time 0h 8m
Total time 0h 23m
Step 1In a bowl, stir together flour and water. Add eggs, one at a time, whisking briskly after each addition. Stir in coleslaw mix and ginger until combined.
Step 2Heat oil in large nonstick skillet over medium heat. Spoon about 1/2 cup (125 mL) of the mixture into skillet, flattening out to form pancake shape. Cook for about 2 minutes or until golden. Flip over and cook other side for about 2 minutes or until golden. Repeat with remaining batter.
Step 3Topping: Meanwhile, in a large bowl, toss together zucchini, carrot, soy sauce, Worcestershire and hot sauces.
Step 4Top each pancake with zucchini mixture to serve.
Per serving (1 of 4)
- 10 g
- 270 mg
- 350 mg
- Total fat
- 8 g
- Saturated fat
- 2 g
- 195 mg
- 21 g
- 2 g
- 4 g
- Added sugars
- 0 g
Recipe developed by Emily Richards, PH Ec. ©Heart and Stroke Foundation 2018.
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