Japanese-inspired pancakes recipe
Created by The Tesco Recipes team
These Japanese-inspired pancakes are a nifty way of using up any leftover coleslaw you might have kicking about in the fridge. Japanese pancakes tend to be lighter and fluffier than regular pancakes – they're sometimes called soufflé pancakes. This quick and easy recipe makes a great lunch or light dinner.
See method- Serves 2 (makes 1 large pancake)
- Takes 15 mins
- 491 calories / serving
Ingredients
- 75g plain flour
- 1 egg
- 250g leftover reduced-fat coleslaw
- 1 tbsp reduced-salt soy sauce, plus 1 tsp
- 5 spring onions, finely chopped
- 1 tbsp vegetable oil
To serve
- 1½ tbsp mayonnaise
- 1 tsp lime juice
- 2 tbsp ketchup
- 1 tsp clear honey
- 1 tsp Worcestershire sauce
Ready to shop?
Shop ingredientsEach serving contains
- Energy
- 2050kJ 491.0kcal
- Fat
- 30g
- Saturates
- 3g
- Salt
- 2.0g
- Sugars
- 15g
of the Reference intake
Carbohydrate 44.2gProtein 9.8gFibre 4.0g
Shop your ingredients
Sign in to see your total price and explore available product swaps.
Method
- Put the flour in a bowl, make a well in the centre and crack in the egg. Stir to combine, then gradually add 50ml water to make a smooth batter. Stir in the leftover coleslaw, 1 tbsp soy sauce and 3 tbsp of the chopped spring onions.
- Heat the oil in a 23cm nonstick frying pan over a medium heat and add the batter, pressing down to level with the back of a spoon. Cook for 4-5 mins or until just set and golden brown on the bottom, then slide onto a plate and carefully flip back into the pan so the uncooked side is at the bottom. Cook for a further 2-3 mins until set on the bottom and golden brown, then transfer to a plate or board.
- Meanwhile, mix the mayonnaise with the lime juice in a bowl, and the ketchup with the honey, Worcestershire sauce and remaining 1 tsp soy sauce in a separate small bowl. Drizzle the sauces over the pancake and scatter with the remaining spring onions to serve.
- See more Recipes for two
