Archive for August 5th, 2019

Japanese Pancake

I tend to crave light Asian flavours and textures during the summer heat and when I saw my dear friend Sissi post about Japanese pancakes again, I had to try them. They are filled with lightly cooked cabbage, topped with soft, earthy mushrooms and garnished with a spicy-sweet mayo. I have to admit, they are rather moreish and even JT got out his phone to add this dish to the list of “What to eat, when we have no idea on what to eat!” I cheated and used packaged shredded cabbage and I think if I had shredded the cabbage in a finer texture, it would have been even more pleasurable. Sissi gives some wonderful pointers about these unique savoury pancakes.

Serve these delicate, delicious pancakes with your choice of sauce, the options are endless.

Japanese Pancakes

Serves 2 luncheon-size pancakes


  • 60 g onion
  • 100 g cabbage, thinly shredded
  • 50 g black oyster mushrooms, thinly sliced
  • 40 g “00” flour
  • 2 g baking powder
  • Salt to taste
  • 1 egg
  • 100 mL chicken stock
  • 10 g roasted garlic


  1. Sift the flour and baking powder together. Set aside.
  2. Whisk the egg, chicken stock and roasted garlic together then add the flour and baking powder and salt, if using. Whisk until smooth. Set aside.
  3. Combine the onion and cabbage and mix well. Pour the batter over cabbage mixture and toss until coated and cabbage sticks together.
  4. Heat a small frying pan with a small amount of oil so the batter won’t stick. Scoop half of the batter into the pan, distributing evenly. Arrange half the mushrooms on top and press gently into the pan.
  5. Cover and cook the pancake until side 1 is golden, flip gently and cook covered until side 2 is golden and the inside has set, about 5-7 minutes.
  6. Serve hot garnished with thinly sliced green onions, black sesame seeds and sweet and spicy mayo.

My sweet and spicy mayo is simply about 15 mL mayonnaise with a dash of sriracha sauce and honey, mix well and pipe through a fine hole in a ziplock baggy.

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