Japanese Inspired Savoury Pancake

Traditionally served topped with bean sprouts, this version is kicked up by a fresh zucchini and carrot slaw.
by Emily Richards PH Ec.
200 cal Serves 4
Prep time 0h 15m
Cook time 0h 8m
Total time 0h 23m
Two Japanese inspired savoury pancakes on a plate

Ingredients

Directions

  1. Step 1

    In 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.
  2. Step 2

    Heat 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.
  3. Step 3

    Topping: Meanwhile, in a large bowl, toss together zucchini, carrot, soy sauce, Worcestershire and hot sauces.
  4. Step 4

    Top each pancake with zucchini mixture to serve.

Nutritional Information

Per serving (1 portion)

Calories
200
Protein
10 g
Sodium
270 mg
Potassium
350 mg
Total fat
8 g
Saturated fat
2 g
Cholesterol
195 mg
Carbonhydrates
21 g
Fibre
2 g
Sugars
4 g
Added sugars
0 g

Recipe developed by Emily Richards, PH Ec. ©Heart and Stroke Foundation 2018.