Crispy Savory Veggie Pancakes (Okonomiyaki Style)
These Crispy Savory Veggie Pancakes, inspired by traditional Japanese Okonomiyaki, are a delightful and nutritious twist on comfort food. Packed with vibrant vegetables and a hint of umami from sesame oil and soy sauce, they are perfect for a satisfying meal or a snack. The crunchy texture of cabbage and the earthiness of mushrooms give these pancakes an irresistible flavor, while the addition of freshly grated ginger and garlic enhances their aroma. Serve these crispy delights with a tangy Hot Oriental Dipping Sauce for an unforgettable culinary experience. From the White Grass Cafe Cookbook in Davis, West Virginia, this recipe celebrates wholesome ingredients and natural flavors.
N/A
Servings
150
Calories
15
Ingredients
Ingredients
vegetable oil
1 (tablespoon)
sesame oil
1 (tablespoon)
cabbage
1/2 (medium, sliced very thin)
red bell pepper
1/4 (cup, chopped)
garlic
4 (cloves, minced)
green onions
6 (chopped)
carrots
2 (grated)
fresh gingerroot
2 (tablespoons, grated)
fresh mushrooms
1/2 (lb, sliced)
fresh spinach
1/2 (lb)
flour
3 (tablespoons)
eggs
3
soy sauce
2 (tablespoons)
crushed red pepper flakes
1/2 (teaspoon)
toasted sesame seeds
1 (tablespoon)
Instructions
1
1. In a wok or large saucepan, heat the vegetable and sesame oils over medium heat.
2
2. Add the sliced cabbage to the pan and sauté for 1 minute until slightly softened.
3
3. Next, add the chopped red bell pepper and cook for another minute.
4
4. Stir in the chopped green onions and grated carrots, cooking for an additional minute.
5
5. Add the grated ginger and minced garlic to the mix, and cook for 1 more minute until fragrant.
6
6. Introduce the sliced mushrooms and cooked spinach, stirring until the spinach wilts and the mushrooms begin to soften.
7
7. Remove the vegetable mixture from heat and transfer it to a large mixing bowl to cool slightly.
8
8. In a separate bowl, whisk together the flour, eggs, soy sauce, and crushed red pepper flakes until smooth.
9
9. Fold the cooled vegetable mixture into the batter until evenly coated.
10
10. Lightly oil a skillet and heat over medium. Spoon approximately 1/4 cup of batter for each pancake, shaping into 3-inch rounds.
11
11. Cook each pancake for about 3-4 minutes on each side, or until golden brown and crispy.
12
12. Once cooked, sprinkle the tops with toasted sesame seeds.
13
13. Keep the pancakes warm in a preheated oven until all are ready to serve.
Nutrition Information
15g
Carbs
7.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Crispy Savory Veggie Pancakes?
These are Japanese-inspired vegetable pancakes, similar to Okonomiyaki, featuring a mix of cabbage, mushrooms, and spinach.
What style of cuisine is this recipe based on?
They are prepared in the Okonomiyaki style, which is a traditional Japanese savory pancake.
How many calories are in one serving of these pancakes?
Each serving contains approximately 150 calories.
Is this recipe suitable for vegetarians?
Yes, this recipe is vegetarian as it uses vegetables, eggs, and flour.
What are the main vegetables used in this dish?
The main vegetables include cabbage, mushrooms, spinach, carrots, green onions, and red bell peppers.
How much flour is needed for the pancake batter?
The recipe calls for 3 tablespoons of flour to create the batter.
What kind of oil is used for sautéing the vegetables?
The recipe uses a combination of vegetable oil and sesame oil.
How long should the cabbage be sautéed?
Sauté the sliced cabbage for about 1 minute until it is slightly softened.
How many eggs are required for this recipe?
You will need 3 eggs to bind the vegetable and flour mixture.
What provides the umami flavor in these pancakes?
The hint of umami comes from the combination of sesame oil and soy sauce.
How do I prepare the ginger for this recipe?
You should use 2 tablespoons of freshly grated gingerroot.
What is the recommended size for each pancake?
The recipe suggests using about 1/4 cup of batter to form 3-inch rounds.
How long do you cook each side of the pancake?
Cook each side for 3 to 4 minutes or until they are golden brown and crispy.
What garnish is recommended for the top of the pancakes?
Once cooked, sprinkle the tops with toasted sesame seeds.
Where does this recipe originate from?
This recipe is from the White Grass Cafe Cookbook in Davis, West Virginia.
How much protein is in one serving?
Each serving provides 7.5g of protein.
What sauce should I serve these pancakes with?
They are best served with a tangy Hot Oriental Dipping Sauce.
Are these pancakes considered a healthy option?
Yes, they are described as a nutritious twist on comfort food that celebrates wholesome ingredients.
How much soy sauce is included in the batter?
The batter includes 2 tablespoons of soy sauce.
What is the texture of these veggie pancakes?
They have a crunchy texture from the cabbage and an earthy, soft texture from the mushrooms.
How do I keep the pancakes warm while cooking the rest?
You can keep the finished pancakes warm in a preheated oven.
How many garlic cloves are used in the recipe?
The recipe requires 4 cloves of minced garlic.
What is the carbohydrate content per serving?
Each serving contains 15g of carbohydrates.
How should the cabbage be prepared?
The cabbage should be sliced very thin for the best texture.
When do I add the mushrooms and spinach?
Add them after the other vegetables have been sautéed, stirring until the spinach wilts.
Can I use a wok for this recipe?
Yes, the instructions suggest heating the oils in a wok or large saucepan.
What heat setting should be used for frying the pancakes?
The skillet should be heated over medium heat.
Is there any spice or heat in the recipe?
Yes, 1/2 teaspoon of crushed red pepper flakes is added to the batter for a subtle kick.
How many green onions are needed?
The recipe calls for 6 chopped green onions.
How many carrots are included in the vegetable mix?
The recipe uses 2 grated carrots.