Okonomiyaki (Japanese Pancake)

Dairy Free

Feeds - 2

150g Plain Flour

1 tsp Baking Powder

1 tbsp Miso Paste, diluted with 160ml cold Water

1 large Egg

1 tsp Chilli Flakes

1 tbsp Sesame Oil

250g finely shredded Veg (e.g. carrot, cabbage, onion, mung beans, spring onion, zucchini)

Topping suggestions: Fried egg, handful shredded spring onion, pickled ginger, kewpie mayo, hoisin, ABC sauce, sriracha mayo, pork fillet, steak, pulled chicken.

Ingredients:

Instructions:

1. Whisk together the flour, baking powder, diluted miso, egg, chilli flakes and 1 tablespoon of sesame oil in a mixing bowl. Add the shredded vegetables and stir until well coated.

2. Heat up the remaining 2 tablespoons of sesame oil in a medium non-stick frying pan over a medium-high heat. Add half the vegetable pancake batter to the pan and spread it out using the back of a spoon. Fry for 3 minutes until crisp, then flip over and cook on the other side for a further 3 minutes. Keep warm whilst you repeat with the remaining mix to make a second pancake.

3. Serve with the toppings of your choice