Kid-approved Okonomiyaki (Japanese savory pancake)
Fancy word to just mean a savory Japanese pancake/omelet that’s “grilled as you like it”. This means you can add any favorite veggies and proteins. It’s also a fun way for kids to “travel” through food!
Ingredients
Pancake mix
- 3.5 oz. of AP flour
- ¼ tsp of baking powder
- 5 fl. oz. of water
- 10 oz. of chopped/shredded green cabbage
- 1 carrot, peeled and shredded
- About 2-3 green onions, finely chopped (more if you’d like them as topping too)
- 2 strips of turkey bacon, chopped in squares
- 2 eggs
- Optional: you may add different proteins to the pancake mixture, a common one is chopped cooked shrimp
Okonomiyaki Sauce
- 3 tbsp of low-sodium Ketchup
- 1 tsp of Worcestershire sauce
- 1 tsp of low-sodium Soy sauce
Instructions
- Grate the carrot and cabbage. Finely chop the green onions and the cooked turkey bacon
- In a large bowl, add your flour and baking powder and mix well. Continue adding the eggs and water. Whisk until you get a smooth paste
- Add the rest of the ingredients to the pancake batter. Mix them thoroughly
- Heat a saucepan under medium heat with a bit of oil (neutral or olive oil). Place pancake batter on the pan, for 2 or 3 pancakes at a time, creating circles that are about ½ inch thick. Allow to cook until brown, or until they easily release from the pan
- Turn the pancakes over and let them cook evenly on the other side. Both sides should have light brown color with a crispy texture
- While pancakes cook, make the Okonomiyaki sauce by whisking together the Worcestershire sauce, soy sauce, and ketchup in a small bowl
- To serve, brush a thin layer of Okonomiyaki sauce over each pancake. Decorate with mayo, sesame seeds, roasted seaweed, or any toppings you prefer