Friday, 11 February 2011

Healthy Japanese pancake with British spring greens

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
1 egg
200g self-raising flour
100ml water
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