Savoury pancakes are very popular in western Japan. Using a seasonal whole spring green makes it a very healthy dish. It is hard to find in the UK the paper thin sliced pork belly that is used in Japan for this dish, but bacon is a good substitute. For a vegetarian version, just omit the bacon or use mixed seafood.
Try this quick and easy dish to make a change from lemon and sugar pancakes!
Ingredients (serves 4)
1 bunch (220g) British spring greens (or a pointed cabbage)
1 bunch (110g) of spring onions
4 slices of bacon
4 tbls vegetable oil
1 tin (about 200g) sweet corn
200g self-raising flour
For the sauce
Brown sauce and mayonnaise to taste
1. Cut the spring green and spring onion thinly and the bacon into 1cm wide strips
2. In a large bowl, mix the sweetcorn, egg, flour, water, spring green, spring onion, and bacon
3. Heat 1tbls of the vegetable oil in a frying pan then drop ¼ of the mixture to make a circular pancake about 2cm thick
4. Cook the pancake on both sides on a medium heat for about 3 minutes; repeat this to make 4 pancakes
5. Serve hot with brown sauce and mayonnaise