Ooh yum these savoury Japanese-inspired pancakes (okonomi - "how you like" and yaki - "grilled") are packed with flavour and SO easy to make!
2 C rice flour
2 teaspoons vege stock powder
1 t baking powder
1 tsp sea salt
1 C water 2 T finely chopped turmeric or ginger root
1 T sesame oil
1 t tamari
1/2 t chilli flakes
6 C finely chopped cabbage ( I used red cabbage)
1 C grated carrot
Optional - 250g chopped prawn meat
Coconut oil for cooking
Mix together rice flour, stock powder, baking powder, and salt in a bowl.
Add eggs, water, ginger/turmeric, sesame oil, tamari, and chilli flakes and mix until a smooth batter.
Heat oil in a large heavy-based fry pan, and add 1/2 cup(s) of batter, pressing out with a potato masher to form a pancake (will fit around 3 per batch)
Cook for 2-3 minutes on each side until golden brown.
To serve - top with chopped roasted peanuts, toasted sesame seeds, hoisin sauce, good quality mayonnaise, kelp, toasted seaweed, pickled ginger or miso peanut sauce (see Spring Miso Peanut Salad Bowl recipe Oct 2021) spring onion curls, coriander, Thai basil etc..