Recipe: Japanese Style Brunch Pancake

Anna Barnett Japanese Style Brunch Pancake

This is a really nice way to enjoy a low carbohydrate meal without compromising on flavour. If you’ve got time then char your corn first and if not just enjoy the sweetness it brings to the pancake. This is a really great brunch, lunch or dinner alternative, traditionally it’s served with a sweet sauce and mayonnaise plus a side of sticky rice and seaweed.

Preparation Time 10 minutes

Cooking time  12-15 minutes

Serves 2-4


¼ white cabbage – finely shredded on the mandolin

1 fresh corn on the cob – kernels removed

1 leaf of cavolo nero – finely sliced

small bunch of coriander – leaves picked and roughly chopped

2 spring onions – finely sliced

a generous sprinkle of sea salt flakes

½ tsp white pepper

½ green chilli – finely diced

2 medium free-range eggs – whisked

40g mature cheddar – grated (add half to the mixture and save half to go on top)

glug of oil

Horseradish and white pepper mayonnaise –

3 tbsp of good quality mayonnaise

dash of yuzu or white wine vinegar

2 tsp fresh or creamed horseradish

a sprinkle of sea salt flakes


Prepare ingredients as noted then thoroughly combine in mixing bowl adding the egg last.

In a non-stick medium to small frying pan add your glug of oil followed by the pancake mixture. Add the remaining amount of grated cheese and allow to cook over a medium to low heat for 3-4 minutes until the base starts to golden. Remove from the hob and place under a hot grill (around 200 degrees Celsius) and cook until golden on the top.

For the horseradish mayonnaise, combine all ingredients adjusting heat to your taste.

Serve with a side of crispy fried shredded cavolo nero by frying in hot oil and soy sauce for 30 seconds.

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