Growing up, my family has always enjoyed experimenting with different flavors and ingredients in the kitchen. We love trying out new recipes and finding new ways to enjoy our favorite dishes. Japanese food has always been one of my favorites and I especially love making okonomiyaki pancakes.
Okonomiyaki is a savory Japanese pancake made from a variety of ingredients such as eggs, flour, cabbage, and other vegetables. These pancakes are traditionally served with a special sauce and bonito flakes. I always like to add a few of my favorite ingredients, such as scallions, mushrooms, and shrimp, to give the pancakes a boost of flavor.
Making okonomiyaki pancakes is easy and can be done in just a few simple steps. It’s a great way to get everyone involved in the kitchen. My family loves to make these pancakes together. We each take turns adding the ingredients and then flipping the pancakes in the pan. It’s a fun and delicious way to spend time with each other.
I hope you enjoy my recipe for Japanese Okonomiyaki pancakes. Try experimenting with different ingredients and don’t forget to serve with your favorite sauce and bonito flakes!
- Try adding different ingredients such as cooked ham, bacon, or cheese to the pancakes for extra flavor.
- For a healthier version, use whole wheat flour instead of all-purpose flour.
- For a vegan version of the pancakes, use flax eggs instead of regular eggs.
- Add a tablespoon of teriyaki sauce to the batter for a sweet and savory flavor.
- For a spicy version, add a teaspoon of sriracha sauce to the batter.
Easy Japanese Okonomiyaki Pancakes
- Pancake griddle, whisk, spatula, measuring cups, measuring spoons
- 1 cup all-purpose flour
- 2 eggs
- 1 cup cabbage, finely chopped
- 0.5 cup scallions, finely chopped
- 0.5 cup mushrooms, finely chopped
- 0.5 cup shrimp, chopped
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 teaspoon ground ginger
- 0.25 teaspoon garlic powder
- 2 tablespoons vegetable oil
- In a large bowl, whisk together the flour, eggs, cabbage, scallions, mushrooms, shrimp, salt, pepper, ginger, and garlic powder until combined.
- Heat a large non-stick skillet over medium-high heat. Add the vegetable oil and swirl it around the pan.
- Pour a quarter cup of the batter into the skillet and spread it out into a thin round shape. Cook for about 2 minutes until the edges are lightly browned.
- Flip the pancake and cook for an additional 2 minutes until the other side is lightly browned.
- Remove the pancake from the skillet and repeat with the remaining batter.
- Serve the pancakes with your favorite sauce and bonito flakes, if desired.