Okonomiyaki Japanese Savory Pancake

This oven-baked version of Okonomiyaki is a nutritious savory pancake that can be made for lunch, a light dinner or even for a hearty breakfast.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 350°F. Slice cabbage on a mandolin then chop fine. Shred the carrot and slice the green onions. Set the vegetables aside. In a bowl, whisk the eggs, a scant 1/2 cup of flour, baking powder and soy sauce together to a pancake-like batter. Fold in the veggies. Cut parchment to fit a 6" round baking dish. Spray the dish with oil, place the parchment in the bottom and spray it. Pour the batter into the dish and spread evenly. Bake at 350°F for 25-30 minutes or until a knife in the center comes out clean. Rest on counter 5 minutes then run a knife around the edge, place a plate on top and flip the pancake out of the dish and onto the plate. Remove the parchment paper. Cut into serving pieces and garnish with a mix of mayo and sriracha sauce, sesame seeds and green onion slices.

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