Quick & easy cabbage and spring onion pancake smothered in an Asian thick sauce (Okonomiyaki), mayo and crispy onions – its my idea of a deliciousness!
These pancakes have it all, its sweet, salty, crunchy and comes together in no time with little ingredients and a few short cuts.
While its organic cabbage season in Cape Town I am finding innovative ways to eat this delicious and versatile veggie and I had a go in recreating the popular Japanese pancake and the delicious sauces you have with it.
The pancake is not crispy but rather fluffy and moorish, if you fancy something crispy, try this recipe instead (here).
The Okonomiyaki sauce is a revelation and I will in the future definitely keep a jar handy in my kitchen.
Shortcuts: Shop-bought crispy onions (here) and a good mayo (here).
NOTE: Traditional Worcester sauce are not vegetarian (they contain fish extracts), I would suggest checking the label
Makes 4 pancakes big enough as a starter.