Japanese Pancakes

6
Servings
15m
Prep Time
25m
Cook Time
40m
Ready In


"From our weekday newspaper The West Australian. Times are estimated."

Original recipe yields 6 servings
OK
  • FOR PICKLED RED CAPSICUM

Nutritional

  • Serving Size: 1 (260.6 g)
  • Calories 291.9
  • Total Fat - 4.9 g
  • Saturated Fat - 1.2 g
  • Cholesterol - 167.2 mg
  • Sodium - 378.7 mg
  • Total Carbohydrate - 45.9 g
  • Dietary Fiber - 7.2 g
  • Sugars - 0.5 g
  • Protein - 19.4 g
  • Calcium - 97.7 mg
  • Iron - 3.4 mg
  • Vitamin C - 20.9 mg
  • Thiamin - 0.3 mg

Step 1

Sift self-raising flour and stock powder into a bowl and add the eggs and water and whisk to combine and then stir through cabbage and add the prawns.

Step 2

Heat a lightly greased non-stick pan and add half a cup of the mixture to the pan and spread to about 16cm wide and top with a few whole green prawns and then flip pancake and cook for a further 2 minutes.

Step 3

Serve drizzled with roasted sesame dressing and accompany with pickled red capsicum.

Step 4

Repeat to make 6 pancakes.

Step 5

PICKLED RED CAPSICUM - finely shred capsicums and slice garlic and season to taste with rice wine vinegar and a pinch of salt.

Tips & Variations


No special items needed.

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