Tuck into the amazing Japanese pancake for dinner this week! The vege pancake is simple to make and can be whipped up with a few simple pantry items. The Japanese flavours are really in the sauce and mayo, along with the pickled ginger and spring onion.
You can make them to whatever size you like, either going for one big one or a couple of smaller ones instead. Top it with whatever extras you like and enjoy!
2 large zucchini, coarsely grated
1 tablespoon onion, grated
2/3 cup (100g) plain flour
1 teaspoon baking powder
2 eggs, lightly beaten
2 tablespoons olive oil
2 tablespoons barbecue sauce
Kewpie mayonnaise (Japanese mayonaise available at the supermarket), can use regular if you like
2 tablespoons Japanese pickled ginger
2 pieces spring onion, sliced
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1. Place the zucchini and onion in a bowl with 1 teaspoon salt, then toss to combine and set aside for 20 minutes to draw out liquid. Squeeze out the excess liquid and discard.
2. Sift the flour and baking powder into a bowl. Add the egg and 2 tablespoons cold water then season and lightly whisk until thick and smooth. Add the zucchini mixture, then stir to combine.
3. Heat the oil in a large frypan over medium heat. Working in batches, drop tablespoonfuls of batter into the pan and cook for 3 minutes each side or until golden and cooked through.
4. To serve, top each pancake with 1/2 tsp barbecue sauce, stripes of mayonnaise, pickled ginger and spring onion.
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