Products used in this recipe
Riced Cauliflower Okonomiyaki Pancake
Yield: 8 Servings (1 Pancake each)
Yield: 8 Servings (1 Pancake each)
We typically think of pancakes for breakfast, but these crispy Japanese pancakes are great for any daypart. Packed with veggies and best served with Sriracha and Kewpie mayo, they're sure to be popular!
Preparation Instructions:
Step 1
Thaw peas and carrots and caramelized onions according to package instructions. Refrigerate until needed. Prepare cauliflower according to package instructions. Cool to room temperature.
Step 2
In a large bowl, whisk eggs, water, flour, potato starch, pickled ginger, peas and carrots, salt and pepper. Stir until well combined. Allow batter to rest for 15 minutes. Stir in cooled cauliflower.
Step 3
Heat 1 fl. oz. oil in a cast iron or sauté pan over medium heat until shimmering. Add 1 cup cauliflower batter, and press into an even layer to form a 6-inch pancake. Cook until bottom is golden brown. Carefully transfer pancake to a baking sheet. Add 1 fl. oz. oil to the skillet along with 1 oz. caramelized onions. When onions have browned, return pancake, brown side up, to skillet on top of onions. Cook until bottom and sides are golden. Transfer to a serving plate. Repeat with remaining batter.
Step 4
To serve, drizzle each pancake with 1/2 fl. oz. Sriracha sauce and 1/2 fl. oz. Kewpie mayonnaise. Garnish with green onions.
