This savoury Japanese pancake is called okonomiyaki and made with any ingredients you like or have on hand. It’s the best way to use up leftovers!

SERVES 4 // COOKING TIME 55 min

INGREDIENTS
For the savoury Japanese pancake
¾ cup flour
¾ cup vegetable stock
¼ cup cornflour
½ tsp baking powder
½ tsp salt
½ tsp sugar
¼ cup soy sauce
2 eggs
½ tsp sesame oil
1 sweet potato
½ cabbage, leaves shredded and heart finely chopped
2 spring onions, thinly sliced
2 carrots, grated
1 packet streaky bacon
For the sauce
2 tbsp Worcestershire sauce
1½ tbsp tomato sauce
1½ tbsp brown sugar
1 tbsp oyster sauce
1 tbsp honey
½ tsp soy sauce
To serve
½ cup mayonnaise
2 tbsp sesame seeds, toasted
2 spring onions, thinly sliced

METHOD
For the savoury Japanese pancake
1. Mix all the dry ingredients together.
2. In a separate bowl, whisk all the wet ingredients together, along with the sweet potato.
3. Whisk the wet ingredients into the dry, until just combined. Do not overmix.
4. Cover with cling film and refrigerate for 15 minutes.
5. Stir through the remaining veggies to create a thick, chunky batter.
6. Heat 4 tablespoons of vegetable oil in a pan over medium-high heat.
7. Add half the pancake batter and immediately turn the heat down to medium. Flatten with your spatula, spreading the batter to the edges of the pan.
8. Slice the bacon and then sprinkle over half of it, pressing the pieces into the pancake with your spatula. Cook for 4–5 minutes.
9. Flip and cook for another 4–5 minutes, until the bacon has crisped up. Flip again and remove from the pan. Repeat with the other half of the batter and bacon.
For the sauce
1. Whisk together all the ingredients, until well combined.
To serve
1. Drizzle with the sauce and the mayonnaise. Sprinkle with sesame seeds and spring onion and serve immediately.

Recipe & styling: Chiara Turilli
Photography: Samantha Pinto // HMimages.co.za

It turns out the Japanese are famous for their delicious array of pancake recipes, including these light and fluffy pancakes with pea hummus.

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