Okonomiyaki (Japanese pancakes)
White self-raising flour
½ cup(s), (75g)
Chinese cabbage (wombok)
½ cup(s), (40g) shredded
97% fat-free deli sliced ham
40 g, chopped
1½ tsp, finely grated
1 individual, thinly sliced diagonally
40 g, (1/3 cup)
½ tsp, toasted
1 x 3 second spray(s)
- Place flour in a medium bowl. Make a well in the centre. Whisk 1/3 cup (80ml) water and egg white together in a small jug. Add to flour and stir to combine. Stir in cabbage, ham, ginger and white part of shallot.
- Lightly spray a medium non-stick frying pan with oil. Heat over medium heat. Using half the mixture per pancake, cook 2 pancakes for 4 minutes or until bubbles appear on the surface. Turn and cook for 3 minutes or until cooked through. Transfer to a serving plate.
- Drizzle pancakes with the mayonnaise. Top with the bean sprouts and remaining shallot. Sprinkle with the sesame seeds.