Okonomiyaki (Japanese Pancakes)
Okonomiyaki (Japanese Pancakes)
- July 20, 2021
- Posted by: Fitbliss
Whisk flour, baking powder, cottage cheese, egg and stock together until smooth.
Add carrot and cabbage to the batter, season with salt and pepper and mix well to combine.
Heat oil in a large non-stick frypan over medium heat. Form mixture into a large pancake and cook for 3 minutes, or until golden on the bottom, flip and cook for a further 2-3 minutes until golden and cooked through.
Transfer pancake to serving plate, drizzle over mayonnaise and barbecue sauce and scatter over spring onion to serve.
Servings 1
- Amount Per Serving
- Calories 612
- % Daily Value *
- Total Fat 24.6g38%
- Saturated Fat 12.9g65%
- Total Carbohydrate 64.3g22%
- Dietary Fiber 11.6g47%
- Sugars 10.8g
- Protein 27.2g55%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Whisk flour, baking powder, cottage cheese, egg and stock together until smooth.
Add carrot and cabbage to the batter, season with salt and pepper and mix well to combine.
Heat oil in a large non-stick frypan over medium heat. Form mixture into a large pancake and cook for 3 minutes, or until golden on the bottom, flip and cook for a further 2-3 minutes until golden and cooked through.
Transfer pancake to serving plate, drizzle over mayonnaise and barbecue sauce and scatter over spring onion to serve.
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Whisk flour, baking powder, cottage cheese, egg and stock together until smooth.
Add carrot and cabbage to the batter, season with salt and pepper and mix well to combine.
Heat oil in a large non-stick frypan over medium heat. Form mixture into a large pancake and cook for 3 minutes, or until golden on the bottom, flip and cook for a further 2-3 minutes until golden and cooked through.
Transfer pancake to serving plate, drizzle over mayonnaise and barbecue sauce and scatter over spring onion to serve.
Servings 1
- Amount Per Serving
- Calories 612
- % Daily Value *
- Total Fat 24.6g38%
- Saturated Fat 12.9g65%
- Total Carbohydrate 64.3g22%
- Dietary Fiber 11.6g47%
- Sugars 10.8g
- Protein 27.2g55%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Whisk flour, baking powder, cottage cheese, egg and stock together until smooth.
Add carrot and cabbage to the batter, season with salt and pepper and mix well to combine.
Heat oil in a large non-stick frypan over medium heat. Form mixture into a large pancake and cook for 3 minutes, or until golden on the bottom, flip and cook for a further 2-3 minutes until golden and cooked through.
Transfer pancake to serving plate, drizzle over mayonnaise and barbecue sauce and scatter over spring onion to serve.