Serves: 5 pancakes
Cooking Time: 20 mins
- ½ cup oats flour
- ½ cup buckwheat flour
- ½ tsp salt
- ½ tsp pepper
- ½ tsp five spice powder
- ½ tsp baking powder
- 2 tbsp chia seeds soaked in 4 tbsp of water
- ¼ cup finely chopped spring onions
- ½ cup finely chopped regular onions
- ½ cup finely chopped carrots
- 1 cup finely shredded cabbage
- 1 tbsp chopped ginger
- 1 tbsp soya sauce
- 1 tbspCRISTA Shichimi Togarashi Seasoning
- Oil for cooking
- INGREDIENTS FOR TONKATSU SAUCE:
- ¼ cup tomato ketchup
- 1 tbsp Worcestershire sauce
- ½ tbsp soya sauce
- ½ tsp sugar
- salt to taste
Ingredients for garnishing: mayonnaise and ¼ cup finely chopped spring onions with few leaves
Preparation
For the Tonkatsu sauce, simply mix the ingredients well and set aside to serve. In a small bowl, mix the flours, salt, pepper, baking powder and five spice powder. Prepare all the vegetables as mentioned and add to the flour mixture. Toss gently to mix well. Then add all the remaining ingredients including water to make a spreading consistency. Heat a frying pan over medium flame, add oil spread evenly to make ¼ inch pancakes and cook for 3-4 mins on each side until golden brown. Remove from pan, garnish with mayonnaise and spring onions. Serve hot with Tonkatsu sauce (you can drizzle the sauce over the pancake or dip into it).
Enjoy! If you love it, share it!