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Japanese Crispy Pancakes Recipe

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This recipe for Japanese Crispy Pancakes is from Kassandra's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 large eggs.
•1 tablespoon tamari.
•1/4 cup milk.
•1 teaspoon apple cider vinegar.
•1 teaspoon sesame oil.
•1/4 teaspoon sea salt.
•1 cup gluten-free plain flour.
•2 cups cabbage, shredded with a knife or finely chopped.
•1 carrot, grated.
•4 spring onions, finely chopped.
• Olive oil, for frying.


Toppings
•1 avocado, sliced.
•200 g smoked salmon.
• Sesame seeds, to serve.
• Tamari, to serve.
Directions:
Directions:
1. In a large mixing bowl, whisk eggs, tamari, milk, apple cider vinegar, sesame oil, salt and a pinch of freshly ground black pepper. Gradually whisk in the flour until a batter is formed. Fold the cabbage, carrot and spring onions into the batter until well-combined.

2. Heat a large frying pan over a medium heat. Add enough oil to cover the base of the pan. Using a large spoon, heap the batter into the pan like you would a small pancake. Cook on each side for about 5 minutes, or until golden brown and cooked through.

3. Once all of the pancakes are cooked, divide between 4 portions and stack with toppings. Each person should get ¼ avocado each, 50g smoked salmon and a sprinkling of sesame seeds to serve.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 Minutes

 

 

 

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