A savory Japanese pancake filled with cabbage and pickled ginger and topped with potato slices that are crispy on the outside and creamy on the inside. This is a perfect weeknight meal for the whole family!
1 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1 teaspoon dashi granules
3 large eggs
1/2 cup water
2 cups savoy cabbage, roughly chopped
2 tablespoons pickled ginger, chopped
1 medium russet potato, scrubbed and thinly sliced
1 teaspoon sesame oil (plus more if needed)
Salt to taste
Kewpie mayonnaise (Japanese mayo)
Green onions, thinly sliced
Black sesame seeds
Katsuobushi (dried fish flakes)
Prep Time: 10min | Cook Time: 20min
Whisk the flour, salt, baking powder and dashi granules in a large bowl. Lightly beat the eggs and water together and add them to the dry ingredients. Use a spatula or wooden spoon to mix everything together. Add the cabbage and pickled ginger to the batter and mix well. Set aside.
In a medium nonstick skillet, heat the sesame oil over medium heat. Add some of the potato slices, only enough to fit in an even layer. Don’t crowd the slices or they will not brown. Sprinkle the potatoes with a tiny bit of salt and cook for 3-5 minutes on each side or until they are golden brown. Remove the slices from the skillet and place on a paper towel lined plate. Set aside. Repeat with the remaining slices.
Reheat the same skillet over a medium high flame. Add a touch of sesame oil if there isn’t any left in the pan from the potatoes. Scoop 1/4 of the batter into the skillet and top with 3 or 4 potato sliced. They can overlap slightly. Cook the pancake on the first side for 3-5 minutes or until golden brown. Carefully flip the pancake so the potatoes are on the bottom and cook for another 3 minutes. Transfer to a plate and repeat with the remaining batter.
Serve the pancakes with the toppings immediately.
You can make extra pancakes, wrap them in plastic wrap, and reheat them in the toaster or microwave for lunch the next day.
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