Japanese Pancakes with Avocado Salad
Get ready for a veggie flavour infusion with this delish recipe for Japanese Pancakes.
Ingredients
Pancakes
- 6 eggs
- 1 cup water
- 1 tsp chives
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp ground ginger
- ½ tsp mustard powder
- ⅛ tsp Chinese five spice
- 2 cups plain flour
- 1 tsp salt
- 350 g slaw
- 1 drizzle oil
Salad
- 1 capsicum thinly sliced
- 1 avocado thinly sliced
- 2 radishes thinly sliced
- 10 g sesame seeds
- 1 tsp sesame oil
- 2 tsp vinegar
Asian Ketchup
- ½ cup tomato sauce
- 1 Tbsp maple syrup
- ½ Tbsp vinegar
- ¾ Tbsp soy sauce
- ½ tsp paprika
- ⅛ tsp chilli powder
To Serve
- 1 spring onion thinly sliced
- 2 Tbsp mayonnaise
Instructions
- Before you start, preheat oven to 220°C (or 200°C fan bake). Preheat BBQ to medium (if using).
- Whisk eggs and water measure together in a large bowl. Gradually add in spices, flour and salt, whisking as you go, until you have a smooth batter. Season with pepper, then stir through slaw.
- Heat oil in 1-2 large fry-pans on medium-high heat. Scoop ¼ of the batter into a pan and spread out until approximately 2cm thick. Cook for about 3 minutes each side, until golden. Repeat with remaining batter. Transfer cooked pancakes to a lined oven tray and bake for 5-6 minutes, until cooked through. Alternatively, cook pancakes on BBQ.
- Prep capsicum, avocado and radish. Add to a medium bowl along with sesame seeds, sesame oil and vinegar. Gently toss to combine and season to taste with salt and pepper.
- In a medium bowl, mix all Asian ketchup ingredients together. Prep spring onion.
- Serve pancakes topped with Asian ketchup, mayo and psring onion, with salad on the side.
