Makes 12 mini pancakes
For the pancake
2 cups of flour
1/2 teaspoon of baking powder
1/2 a tsp of salt
6 tbs of aquafaba
2 cups of cabbage – finely chopped
2 stalks of spring onions – chopped
Vegetable oil – for frying
Toppings and Garnish (pick, mix and add whatever your heart desires!)
Okonomiyaki sauce – check that this is vege!
Japanese mayonnaise (if you can’t find a vegan version, and you’d like one, I think adding a little rice vinegar and lemon juice to vegan mayonnaise would probably work, but that isn’t tried and true!).
Mix the flour, baking powder and salt. Make a well in your dry ingredients and pour the water and aquafaba in it. With a fork, slowly incorporate the dry ingredients into the wet ones until you have a goopey sort of paste. Try not to over-mix so things don’t get chewy. Fold the cabbage and spring onion into the mixture until everything is wet and battered.
In a frying pan with oil, spoon the battery mixture to make pancakes (this mixture will make about 10-12 mini pancakes). Instead of pressing the pancakes down, use the top of your spatula to shape and spread the batter. This will keep the pancakes from getting too dense and smooth. Keep your pancakes on that first side for 4-5 minutes (or until they begin to brown somewhat). Flip and fry for another 3-4 minutes (or until the batter is cooked through).
To add a little texture, I sprinkled some dried seaweed on a couple of my pancakes before flipping them so that the crunch was incorporated into the batter.
Squirt equal amounts of Okonomiyaki sauce and Japanese mayonnaise and serve garnished with your selection of toppings.
I watched Loch Ness of Lightbox while I cooked. I just need to know why that mum is keeping her kid in a coma.