Okonomiyaki(Savory Pancakes)

Recipe Information

Preperation Time:30 Minutes

Cook Time:30 Minutes

Servings:9

Description:

This recipe makes 4 savory pancakes and 5 dessert crepes. They are easy to make and are filling.

Ingredients List

Batter:

300 grams Flour

5 eggs (about 232 grams)

324 grams milk

salt (not more than a pinch)

sugar (2-3 pinches)

Rest of Ingredients (optional) You can use any combination of vegetables and meat you want. Mushrooms and carrots do well in this dish. However DON’T use watery vegetables such as tomatoes. If you do, the pancakes will become gummy and wont be able to cook all the way through.

Cabbage [Kohl] (181 grams)

Zucchini (1 small, about 120 grams)

green onion [frühlingszwiebeln] (about 84 grams)

9 cloves of garlic (27 grams if frozen)

soy sauce (37 grams or less)

bacon or Tuna

Toppings (Optional but Recommended)

Katsuobishi

Aonoro

Okonomi Sauce

Recipe Instructions

Dry Ingredients

In a large bowl, add 300 grams of flour. (this is going to be the main mixing bowl for the batter)
sprinkle in a pinch of salt. Be careful not to add too much because there are salty ingredients that will be added to the dough later.
mix the dry ingredients thoroughly.

Wet Ingredients

In a small bowl combine:

5 eggs (about 232 grams)
half of the milk mixture (162 grams)

Lightly whisk the wet ingredients together

whisk until the eggs are integrated.
don’t over whisk them, it is enough that they are just slightly broken apart.

Crepe Batter

Now it is time to combine the wet and dry ingredients.

slowly add the wet ingredients from step 2 to the large bowl with the dry ingredients from step 1.
stir until the flour is no longer in clumps. (in the beginning it is going to be really thick, which will make it easier to get rid of any clumps)
continue to add the wet mixture until the bowl is empty
now start to add the other half the milk (about 162 grams). You might need more or less milk depending on how thick your mixture is. keep adding milk until you are happy with the constancy. It should be fairly thin, but not completely runny.

Divide the Batter

Divide the batter into two separate bowls.

Scoop 3 ladels (kellen) of batter into a seperate smaller bowl.
This new smaller bowl will be the crepe batter for the dessert crepes. 3 ladels are enough to make 5 thin crepes.
The original bowl will be the batter for the Japanese pancakes. We are using this bowl because it is large enough to accommodate the vegetables we will be adding to it in the next steps.

Prepare the Veggies

Finely chop vegetables.

1 small zucchini (120 grams)
cabbage [kohl](181 grams)
green onion (84 grams)
9 cloves of garlic (27 grams if frozen)

Stirfry the vegetables

Order of Vegetables IMPORTANT dont overcook the vegetables at this stage. they will be cooked again at later steps.

Lightly oil a large pan with a neutral tasting oil or wok oil.
turn the heat onto medium high (stufe 6) and let the pan heat up.
start with the zucchini. as soon as it is brown and a little soft add the cabbage.
cook the cabbage for about 2 minutes, then add the green onion.
cook until all vegetables are reasonably soft. then add garlic.
toast the garlic until it is aromatic. Usually, less than a minute.
stir it until it is well mixed in with the rest of the veggies.

Soy Sauce IMPORTANT if you plan to use bacon or any other salty meat, omit the soy sauce or at least strongly reduce the amount. Otherwise, the pancakes will become too salty.

Otherwise, once the vegetables are finished cooking add 37 grams of soy sauce.
Stir and let the soy sauce evaporate a little. Maybe a minute or so? DON’T let the vegetables get soggy during this stage. Its ok if they are a little raw. They will continue to cook during the next steps.

When the vegetables are finished, set them to the side and let them cool off a bit.

Okonomiyaki Batter

add the vegetables to the large bowl of crepe batter. at this point the vegetables should be fairly cool. if they are too warm the eggs in the batter will start to cook prematurely. Don’t let this happen.
stir the mixture until everything is well incorporated into the batter.

Cook the Okonomiyaki

Pre-heat your oven to something low like 100° c.
Heat Up a small non-stick frying pan to a medium heat (stufe 4)
If you are using bacon fry it in the pan until it is done without any oil.

When the bacon is finished cooking add batter on top until there is a thin layer of batter covering the whole pan.
spread the vegetables and batter out evenly
cover with a lid and let it cook checking occasionally to see if it is ready to flip.
you know it is ready to flip when the top part of the batter is gummy, and no longer runny.

Flip and Bake

As soon as the top part is dry it is time to flip.
if the batter it is too wet when you flip it, it will fall apart and become a disaster that is difficult to fix.
carefully use a spatula to free the pancake from the bottom of the pan.
When there are no bits stuck to the bottom of the pan, flip the pancake and cook for about a minute or two without a lid.
Once the pancake can be freed from the bottom of the pan, fold it onto itself like an omelet.
keep turning the pancake over until it has a pretty light brown color.
When it is finished, put it in the oven to keep it warm, while you make the rest of the pancakes. putting it in the oven also has the benefit of making sure it is cooked all the way through and not gummy in the middle.

Dessert Crepes

Use the crepe batter to make dessert crepes
use a non-stick frying pan that has shallow edges.
heat the stove to medium heat (stufe 6)
spread a small dab of butter or margarine on the pan, don’t let it burn.
thinly spoon a small amount of crepe batter onto the pan.
thinly spread the dough using a crepe spreader until it is even and reaches the sides of the pan.
when the batter dries and becomes gummy, it is time to flip it and brown the other side

Garnish and Serve

As soon as the dessert crepes are finished, you can turn off the oven and plate them.
Before serving, top the pancakes with:
Katsuobishi
Aonoro
Okonomi Sauce
Guten Appetit!