Japanese Cabbage Pancake
1. In large nonstick skillet, cook and stir bacon over medium-high heat 5 minutes or until crisp; transfer to paper towel-lined plate.
2. In medium bowl, whisk flour, sugar, baking powder and ¼ teaspoon each salt and pepper. In large bowl, whisk eggs, soy sauce and ½ cup water; whisk in flour mixture until incorporated. Fold in onions, cabbage and bacon. Makes about 3 cups.
3. Heat same large skillet over medium-low heat; liberally spray with cooking spray. Add cabbage mixture and spread in even layer; cook 4 minutes or until bottom is golden brown. Liberally spray top of pancake with cooking spray and carefully flip; cook 4 minutes or until golden brown.
4. In a small bowl, whisk yogurt and sriracha.
5. Cut pancake into 8 slices; drizzle with yogurt mixture and sprinkle with sesame seeds.
- 5 g Total fat
- 1 g Saturated fat
- 104 mg Cholesterol
- 431 mg Sodium
- 29 g Carbohydrates
- 2 g Fiber
- 4 g Sugars
- 1 g Added sugars
- 10 g Protein
Directions
1. In large nonstick skillet, cook and stir bacon over medium-high heat 5 minutes or until crisp; transfer to paper towel-lined plate.
2. In medium bowl, whisk flour, sugar, baking powder and ¼ teaspoon each salt and pepper. In large bowl, whisk eggs, soy sauce and ½ cup water; whisk in flour mixture until incorporated. Fold in onions, cabbage and bacon. Makes about 3 cups.
3. Heat same large skillet over medium-low heat; liberally spray with cooking spray. Add cabbage mixture and spread in even layer; cook 4 minutes or until bottom is golden brown. Liberally spray top of pancake with cooking spray and carefully flip; cook 4 minutes or until golden brown.
4. In a small bowl, whisk yogurt and sriracha.
5. Cut pancake into 8 slices; drizzle with yogurt mixture and sprinkle with sesame seeds.
