Try something different this Pancake Day with Okonomiyaki!


Bored of traditional lemon and sugar pancakes every Pancake Day?

If you are looking for a savoury alternative, why not try making Japanese pancakes ‘Okonomiyaki’!

Translating to ‘as you like’ Okonomiyaki is a great way to use up leftover vegetables from your fridge, can be made vegetarian or with meat, and will appeal to kids with sauces decorating the top!


225g plain flour

500ml water

300g pork mince/bacon/meat of your choice

250g green cabbage/courgette/veg of your choice

To serve:

Worcestershire sauce

Japanese style mayonnaise


Place the flour in a bowl. Make a well in the centre. Gradually add the water, whisking constantly with a fork, until smooth. Cover with plastic wrap and place in the fridge for 30 minutes to rest.

Meanwhile, heat a non-stick frying pan over medium-high heat. Add the mince and cook, stirring with a wooden spoon to break up any lumps, for 5 minutes or until browned. Transfer to a bowl.

Add the eggs to the batter and whisk to combine. Stir in the cabbage and shallot.

Heat 1 teaspoon of oil in a 22cm non-stick frying pan over medium-high heat. Add 80ml of the batter and swirl to cover the base. Sprinkle with one-sixth of the mince mixture. Cook for 3 minutes or until the pancake is golden underneath.

Carefully turn the pancake and cook for a further 2 minutes or until golden. Transfer to a serving plate. Repeat, in 5 more batches, with the remaining oil, batter and mince mixture, reheating the pan between batches.

Drizzle Worcestershire sauce and mayonnaise over each pancake and serve!