Try something different this Pancake Day with Okonomiyaki!

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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!

Ingredients:

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

Directions:

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!