Japanese pancakes for a summer meal

DELIA AND LANA RAIZON

IDEAL for a casual summer meal, Japanese-inspired pancakes are light, fresh and delicious. Best of all, they can be prepared ahead of time and simply warmed up in the oven.

Ingredients

1 cup flour
1‚ÅÑ2 cup cold water
1 tsp soy sauce
2 eggs, lightly beaten
2 spring onions, finely chopped
1 large carrot, grated
2 cups finely shredded Chinese cabbage (1‚ÅÑ8 wombok)
1 tbsp sunflower oil

Sauce:

2 tbsp Japanese mayonnaise
2 tsp kecap manis
2 tsp sweet chilli sauce
2 tsp soy sauce

Method

In a bowl, mix flour, water and soy sauce. Add eggs and salt to taste. Mix thoroughly with a whisk until batter is smooth. Add spring onions, carrot and cabbage, and mix until vegetables are well coated with batter.

Heat oil in a medium-sized deep pan until hot. Pour in mixture and spread evenly. Cook over medium heat for approximately five minutes, or until golden.

To prevent pancake from falling apart, flip using two spatulas and cook other side for approximately 5 minutes.

Whisk together sauce ingredients and drizzle over pancake. Cut into wedges and serve.

Delia and Lana Raizon are the authors of four cookbooks, including Cooking with the Raizons One, Two and Three; and the new Jam Packed: lunches for school and work. Enquiries: Delia 0412 990 735.