A market gardener and Huon Valley hero, Jane share with us her go-to Autumn recipe—Okonomiyaki (also known as a Japanese Pancake).
I love these simple, nutritious, tasty, anything goes pancakes. They’re easy and fun to make and are great with either (or all) a green salad, cucumber salad, wilted spinach or mashed potatoes.
This recipe has my favourite ingredients. However, you can use up any seasonal veggies you have, but make sure you add the cabbage, it’s the best bit and it grows in the veggie garden nearly all year round._ Jane Herring
- Lightly beat the eggs and mix in the veg stock.
- Mix flour the egg and veg stock mix to make the batter.
- Add in the beans, cabbage, zucchini and corn and half the spring onions.
- Heat oil in a large pan and pour in the pancake mixture (about a saucer size but any size you'd prefer is fine). Wait until the pancake is looking lovely and brown and crisp then turn and flatten. Serve immediately with Okonomiyaki sauce and Mayonnaise.