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Savory Japanese Pancakes

Wednesday - September 20, 2017 11:05 am , Category : RECIPES

Ingredient:

3 tbsp Annie’s organic ketchup
1 tsp soy sauce
1 tsp Annie's Naturals organic Worcestershire sauce
2 cups Gold Medal all-purpose flour
1 tsp kosher salt
1/2 tsp baking powder
1 cup cold water
4 large eggs
4 cups finely shredded cabbage
1 bunch scallions, thinly sliced, plus more for garnish
2 tbsp vegetable oil
2 tsp sesame oil
6 slices thin-cut bacon, halved
Japanese Kewpie Mayonnaise, for serving

Method:
Mix the ketchup, soy sauce and Worcestershire sauce in a small bowl and set aside.

In a large bowl, whisk together the flour, salt and baking powder. Beat in the cold water and the eggs to make a thick batter. Stir in the cabbage and scallions.

In a large nonstick skillet, heat half the vegetable oil and half the sesame oil over medium-high heat. Pour in half the batter and cook for 4 to 5 minutes, lowering the heat slightly if necessary to prevent burning. Arrange 6 pieces of the halved bacon strips on top of the pancake, pressing them down slightly into the batter. Flip the pancake and continue to cook for 5 to 6 minutes more, until the bacon is crisp and the pancake is golden brown.

Transfer the finished pancake to a plate, and repeat with the remaining oil, batter and bacon. Recipe will yield 2 large pancakes, enough for 4 servings.
On a serving plate, drizzle the ketchup mixture over the pancakes. To complete the dish, add squiggles of the mayonnaise on top and garnish with additional scallions.
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