Japanese Pizza Pancakes

Directions for: Japanese Pizza Pancakes

Ingredients

Japanese Pizza Pancakes

2 large eggs (2)

1 cup all-purpose flour (250ml)

1 cup vegetable stock (250ml)

1 tsp tamari (5ml)

pinch of salt (pinch)

Adults:

1 cup thinly sliced Napa cabbage (250ml)

cup shredded carrot (50ml)

cup thinly sliced snow peas (50ml)

2 Tbsp finely chopped red onion (30ml)

Children:

1 cup thinly sliced Napa cabbage (250ml)

cup shredded carrot (50ml)

2 Tbsp thinly sliced snow peas (30ml)

2 Tbsp shredded zucchini (30ml)

2 Tbsp finely chopped green onion (30ml)

1 cup peeled and cooked chopped shrimp (250ml)

vegetable oil

Adults Ginger & Sesame Mayo

cup mayonnaise (125ml)

1 tsp minced fresh ginger (5ml)

1 Tbsp each rice vinegar and water (15ml)

1 tsp each fresh lime zest and juice

1 tsp each sesame oil and liquid honey (5ml)

Childrens Sweet & Sour Sauce

cup sweet chili sauce or ketchup (50ml)

cup peach jam (50ml)

1 tsp tamari (5ml)

tsp minced fresh ginger (1ml)

Coconut Mayo

cup mayonnaise (125ml)

cup coconut milk (75ml)

1 tsp each fresh lime zest and juice (5ml each)

1 clove garlic, minced

hot pepper sauce

Directions

Japanese Pizza Pancakes

1. In a bowl, whisk eggs. Add the flour, broth, tamari and salt, and whisk until mixture is smooth and resembles pancake batter. Divide mixture in half and fold into each portion:

2. Heat 1 tbsp/15 mL of oil in a large nonstick skillet set over medium heat. Divide each mixture into 2 portions. You will have 4 portions in total. Pour 2 pancakes at a time into the pan, flatten gently and sprinkle each with about 3 tbsp/45 mL of shrimp.

3. Cook for 3 minutes, or until edges are starting to brown. Flip pancakes and cook for 3 minutes, or until cooked though. Transfer to a baking sheet set in a low oven to keep warm, and repeat cooking procedure with the remaining 2 portions of batter. Serve pancakes garnished with the remaining chopped shrimp and our flavoured mayonnaise and sweet & sour sauce recipes.

Tip: This recipe makes 4 good-sized pancakes. If you want smaller cakes, just pour smaller amounts of batter and adjust the cooking time.

Adults: Children: Adults Ginger & Sesame Mayo

1. Stir mayonnaise with ginger, rice vinegar, water, lime zest & juice, sesame oil and honey until combined.
Makes 1/2 cup/125 mL

Childrens Sweet & Sour Sauce

1. Stir sweet chili sauce or ketchup with jam, tamari and ginger until combined.
Yield 1/2 cup/125 mL
Tip: Warming the jam makes it easier to incorporate into the sauce. Simply place in a covered microwave-safe bowl and heat for 1 minute on medium. Whisk into the sauce while warm.

Coconut Mayo

1. Stir mayonnaise with coconut milk, lime zest & juice and garlic until combined. Add hot pepper sauce, to taste.

See more: Eggs/Dairy, Main, Quick and Easy, Kid-Friendly, Japanese, Rice/Grain, Side, Dinner, Lunch