Japanese pancakes
10
Points®
Total time: 25 min • Prep: 15 min • Cook: 10 min • Serves: 1 • Difficulty: Easy
Also known as okonomiyaki, these tasty pancakes are super quick and simple to make
Ingredients
White Self Raising Flour
75 g
Egg white, raw
1 individual
Chinese Leaf
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)
Beansprouts
40 g
Reduced Fat Mayonnaise
2 teaspoon(s)
Sesame Seeds
½ teaspoon(s), toasted
Instructions
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.
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