Okonomiyaki Japanese Cabbage Pancakes

Pancakes don't always have to be sweet breakfast food. The batter base can also go savory by mixing in different kinds of meats and vegetables. One of my favorite savory pancakes comes from Japan using cabbage and green onions. It is called Okonomiyaki. It originated during World War II when the Japanese had a shortage of rice and vegetables. They turned to what they had which was flour, water, cabbage, green onions, and eggs to create the dish. It became so well-liked in Japan that you can still find street vendors cooking up Okonomiyaki as a warm snack or meal when the weather outside turns cold. 

It's really easy to make with even fewer ingredients than traditional pancakes, but the preparation and cooking method is nearly identical. You can top it with salt and pepper or mix a mayo based savory sauce like I've suggested below. Definitely give these a try as a weeknight dinner or weekend lunch or dinner.

Tip: when I make sauerkraut, I be sure to get a head of cabbage slightly bigger than I need and reserve some sliced cabbage for this recipe. It makes preparation even easier. And for the green onions, I buy in bulk from a wholesale club store and than spend 30 minutes dicing them all and storying them in a gallon freezer bag for fast use in this recipe or others like fried rice. Lastly, I like to cook the cabbage first in the pan I'm using to soften and wilt it a bit. It makes it easier to cook in pancake form, but the traditional way is to use raw cabbage in the batter and cook it by covering the pan with a lid.

Ingredients for cabbage pancake batter

• 1 cup all purpose flour (or boost the nutrition by subbing 1/4 cup almond flour and 1/4 cup chickpea flour for 1/2 cup all purpose flour)
• 1 cup water
• 1 egg
• 1/4 to 1/2 tsp salt depending on desired salt level
• 1 cup finely sliced precooked cabbage
• 50g diced green onions (about 2)
• 1/2 tsp sesame oil (optional or save for the sauce)
• 1 tbsp neutral oil for batter plus more for cooking

Ingredients for optional serving sauce

• 1 tbsp mayo
• 1 tsp soy sauce
• 1 tsp honey
• 1/2 tsp mustard
• 1/2 tsp sesame oil
• 1/2 tsp sriracha or sambal (optional)

Directions

• Decide if you are going to cook the cabbage in advance. If so, heat 1 tsp oil in a skillet over medium heat. Once hot, add the cabbage and cook until wilted. Don't overcook because it will cook again in the pancake mixture.
• Mix the flour, water, egg, salt in a mixing bowl using a whisk until just combined. Some small lumps are okay. Overworking the batter to make smooth can make the final pancake too tough.
• Add the cabbage, green onions, soy sauce, and sesame oil if using and stir into the batter until evenly coated and incorporated.
• Heat up a skillet over medium heat with 1 tsp oil. Once hot, spoon in 1/2 cup of batter and spread with the back of the spoon or measuring cup until 6-8 inches in diameter and 1/4 to 1/2 inch thick.
• If the cabbage is raw, I recommend covering the pan with a lid to help the cabbage steam and cook. If the cabbage is pre-cooked, you can just leave the skillet uncovered.
• Cook for 2-4 minutes on the first side depending on how hot your pan is and how thick the pancake is. You'll see the edges firm up and even some cabbage turn brown. 
• Using a spatula, take a peak underneath, and if it looks evenly brown, flip it over and cook the other side for 1-2 minutes. The pancakes will take longer to cook than traditional pancakes so be patient and adjust your heat lower if need be and add a lid if need be.
• Continue cooking the remaining batter following these steps.
• While the pancakes cook, mix up the sauce if you plan to use by combining and whisking all the ingredients together in a small bowl. Test for your liking and adjust if you like more flavors from any of the ingredients.
• Serve the pancakes hot with the sauce on the side for dipping or drizzled on top. Or simply serve with salt and pepper.