A savoury Japanese pancake, okonomiyaki is delicious for dinner, lunch or as a snack.
1 cup all-purpose flour
1 tsp baking powder
1 tsp granulated sugar
1/4 tsp salt
2 tbsp water
1 397-g pkg coleslaw mix
5 slices bacon
3 tbsp ketchup
1 tbsp Worchestershire sauce
1 tsp low-sodium soy sauce
1/4 cup mayonnaise
2 tsp lemon juice
Preheat oven to 350F. Stir flour with baking powder, sugar and salt in a medium bowl. Whisk eggs with water in a large bowl. Whisk in flour mixture until just combined, then stir in coleslaw.
Heat a 12-in. oven-safe frying pan over medium. Spray bottom and sides of pan with oil. Lay bacon strips in the pan and cook until bottom is just crisp, 1 to 2 min. Flip bacon, then pour batter overtop. Smooth top. Cook for 2 min, then transfer to oven.
Bake in centre of oven until sides are golden and batter is set, 28 to 30 min. Run a spatula around the edges to loosen. Flip onto a plate, bacon-side up. Cut into 8 wedges.
Stir ketchup with Worcestershire and soy sauce in a small bowl until combined. In another small bowl, stir mayo with lemon juice. Serve both sauces with pancake wedges.
Calories 501, Protein 18g, Carbohydrates 35g, Fat 32g, Fibre 3g, Sodium 868mg.
Originally published in the Today’s Parent January 2016 issue, this recipe has a triple-tested guarantee from the Chatelaine Kitchen. Photo by Roberto Caruso.
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