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Japanese-inspired pancakes recipe

Japanese-inspired pancakes recipe

0 ratings

Created by The Tesco Real Food team

These Japanese-inspired pancakes are a nifty way of using up any leftover coleslaw you might have kicking about in the fridge. Japanese pancakes tend to be lighter and fluffier than regular pancakes – they're sometimes called soufflé pancakes. This quick and easy recipe makes a great lunch or light dinner. See method

  • Serves 2 (makes 1 large pancake)
  • Takes 15 mins
  • 491 calories / serving

Ingredients

  • 75g plain flour
  • 1 egg
  • 250g leftover reduced-fat coleslaw
  • 1 tbsp reduced-salt soy sauce, plus 1 tsp
  • 5 spring onions, finely chopped
  • 1 tbsp vegetable oil

To serve

  • 1½ tbsp mayonnaise
  • 1 tsp lime juice
  • 2 tbsp ketchup
  • 1 tsp clear honey
  • 1 tsp Worcestershire sauce
If you don't have any spring onions, try using white onions or leeks and adjust the amount accordingly

Each serving contains

  • Energy

    2050kj
    491kcal     25%

  • Fat

    30g 42%

  • Saturates

    3g 16%

  • Sugars

    15g 17%

  • Salt

    2g 33%

of the reference intake
Carbohydrate 44.2g Protein 9.8g Fibre 4g

Method

  1. Put the flour in a bowl, make a well in the centre and crack in the egg. Stir to combine, then gradually add 50ml water to make a smooth batter. Stir in the leftover coleslaw, 1 tbsp soy sauce and 3 tbsp of the chopped spring onions. 
  2. Heat the oil in a 23cm nonstick frying pan over a medium heat and add the batter, pressing down to level with the back of a spoon. Cook for 4-5 mins or until just set and golden brown on the bottom, then slide onto a plate and carefully flip back into the pan so the uncooked side is at the bottom. Cook for a further 2-3 mins until set on the bottom and golden brown, then transfer to a plate or board. 
  3. Meanwhile, mix the mayonnaise with the lime juice in a bowl, and the ketchup with the honey, Worcestershire sauce and remaining 1 tsp soy sauce in a separate small bowl. Drizzle the sauces over the pancake and scatter with the remaining spring onions to serve.

See more Recipes for two

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