A savoury Japanese pancake, okonomiyaki is delicious for dinner, lunch or as a snack.
- 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.
Nutrition (per serving)
- 18 g,
- 35 g,
- 32 g,
- 3 g,
- 868 mg.
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.