Japanese Okonomiyaki
shared by Jennifer
Details:
-
PT10M
- Prep Time: 10 Minutes PT45M
- Cook Time: 45 Minutes PT55M
- Total Time: 55 Minutes
- Difficulty: Novice
- Serves: 4 people
- Cuisine: American
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 j
Ingredients:
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1 tsp granulated sugar
- 1/4 tsp salt
- 6 eggs
- 2 tbsp water
- 1 14oz 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
Directions:
- 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.