Photo of Japanese pancakes by WW

Japanese pancakes

Total Time
25 min
15 min
10 min
Also known as okonomiyaki, these tasty pancakes are super quick and simple to make


White Self Raising Flour

75 g

Egg white, raw

1 individual

Chinese Leaves (Amaranth Leaves)

40 g, shredded

Premium ham

40 g, extra lean, chopped

Root Ginger

1½ teaspoon(s), finely grated

Spring Onions

1 medium, trimmed and very thinly sliced on the diagonal

Calorie controlled cooking spray

4 spray(s)


40 g

Reduced Fat Mayonnaise

2 teaspoon(s)

Sesame Seeds

½ teaspoon(s), toasted


  1. Put the flour in a medium bowl and make a well in the centre. Whisk 80ml water with the egg white in a small jug. Add to the flour and stir to combine. Add the Chinese leaf, ham, ginger and white part of the spring onion, and mix well.
  2. Lightly mist a medium nonstick frying pan with cooking spray and put over a 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.
  3. Meanwhile, mist another frying pan with cooking spray and stir-fry the bean sprouts for 2-3 minutes.
  4. Thin the mayonnaise with a little cold water and drizzle over the pancakes. Serve topped with the bean sprouts, remaining spring onion and sesame seeds.


To toast the sesame seeds, dry fry them in a small frying pan set over a medium heat. Toss the pan often and cook until the seeds are toasted and golden – keep an eye on the pan at all times as they can turn from golden to burnt in a matter of seconds.