#vegetable pancake

I think the main difference is the number of toppings, more traditional recipes that I’ve seen top the finished pancake with a number of sauces and condiments like mayonnaise, bonito, nori flakes, and all kind of other tasty things. A quick google search will get you many, many different variations to try. Some use Dashi stock as the liquid, or special okonomiyaki flour as well.

In my version I like to serve simply with a dish of soy sauce to dip each bite into as you eat. But of course adapt this to your taste! It’s a formula, not a hard set recipe!

For the pancakes:

Vegetables: broccoli, carrots, potato, onion, cabbage etc.

Meat or fish: canned wild salmon, fresh fish or leftover cooked meat.

Flour

Eggs

Milk

Salt

Brown Sugar

Make the batter:

cut up the vegetables into small pieces. for things like broccoli cut it up into very small pieces, things like carrot or potato should be grated, and cabbage should be cut into thin slices. 

Add all vegetables and any meat or fish you’re using into a large bowl and toss to evenly distribute the ingredients.

Add flour, salt, and brown sugar to the bowl and toss, keep adding flour until you have enough to thickly coat all the veggies.

Make a well in the center of the flour and vegetables and crack eggs into the center, use about 1 egg per 1 lbs of vegetables.

Beat the eggs with a fork or chopsticks without combining with the vegetables yet.

Add milk and begin incorporating eggs and milk into the mixture.

Continue adding milk until a batter is formed with the flower.

If you don’t have enough batter between the veggies, add more flour and milk until the proportion is to your liking. If you have more batter this will be more like a pancake, if you have more/chunkier veggies it will be more like a vegetable fritter, either way it’s delicious!

Fry the pancakes:

Heat a frying pan with a little canola oil.

Spoon the batter into the pan.

Cook pancakes on one side until vegetables on the edges begin to look brown around the edges, about 4 minutes.

Flip pancakes and cook on other side until golden brown.

Serve with soy sauce for dipping.