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Japanese-inspired pancakes recipe
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These Japanese-inspired pancakes are a nifty way of using up any leftover coleslaw you might have kicking about in the fridge. Japanese pancakes tend to be lighter and fluffier than regular pancakes – they're sometimes called soufflé pancakes. This quick and easy recipe makes a great lunch or light dinner. See method
Ingredients
- 75g plain flour
- 1 egg
- 250g leftover reduced-fat coleslaw
- 1 tbsp reduced-salt soy sauce, plus 1 tsp
- 5 spring onions, finely chopped
- 1 tbsp vegetable oil
To serve
- 1½ tbsp mayonnaise
- 1 tsp lime juice
- 2 tbsp ketchup
- 1 tsp clear honey
- 1 tsp Worcestershire sauce
If you don't have any spring onions, try using white onions or leeks and adjust the amount accordingly
Each serving contains
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Energy
2050kj
491kcal
25%
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Fat
30g
42%
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Saturates
3g
16%
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Sugars
15g
17%
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Salt
2g
33%
of the reference intake
Carbohydrate 44.2g
Protein 9.8g
Fibre 4g
Method
- Put the flour in a bowl, make a well in the centre and crack in the egg. Stir to combine, then gradually add 50ml water to make a smooth batter. Stir in the leftover coleslaw, 1 tbsp soy sauce and 3 tbsp of the chopped spring onions.
- Heat the oil in a 23cm nonstick frying pan over a medium heat and add the batter, pressing down to level with the back of a spoon. Cook for 4-5 mins or until just set and golden brown on the bottom, then slide onto a plate and carefully flip back into the pan so the uncooked side is at the bottom. Cook for a further 2-3 mins until set on the bottom and golden brown, then transfer to a plate or board.
- Meanwhile, mix the mayonnaise with the lime juice in a bowl, and the ketchup with the honey, Worcestershire sauce and remaining 1 tsp soy sauce in a separate small bowl. Drizzle the sauces over the pancake and scatter with the remaining spring onions to serve.
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