This savory, Japanese-style pancake is traditionally loaded with cabbage. Chef Jenn Louis’ version uses quickly brined cabbage and a thin batter for maximum crispiness. Find togarashi (also called Japanese seven spice) at Asian markets. The mixture includes dried ground chile, ginger, orange rind, seaweed, and sesame seeds for a savory, spicy, briny blend. Try it on roasted butternut squash or seared steak. You can also make one larger pancake in a 10-inch skillet, increasing the cook time to 10 to 15 minutes and cutting into wedges before serving.

Photo: Jennifer Causey

Who says pancakes are just for breakfast?

Zee Krstic
October 31, 2017

If you love breakfast for dinner, there's a menu item you should definitely consider adding to your meal rotation – a savory pancake. Adapting the breakfast staple for an around-the-clock meal is surprisingly easy and delicious. This versatile savory pancake is quickly assembled in 15 minutes and on your plate less than 30 minutes.

This Okonomiyaki, or a Japanese-style pancake, is loaded with brined or fresh cabbage – or kimchi if you’re feeling adventurous. Our recipe uses brined cabbage and a thin layer of our lightened-up batter for the perfect crispy crunch.

The spice blend used to make this dish, known as Togarashi, is often available at Asian specialty markets and in the international aisles of some supermarkets. The spice mixture includes dried ground chile, ginger, orange rinds, pressed seaweed, and sesame seeds, lending a savory and spicy umami flavor to pancakes. While this blend is an essential purchase for savory cabbage pancakes, it could also be a great addition on seasonal roasted butternut squash or on a seared steak.

VIEW RECIPE: Cabbage Okonomiyaki

These pancakes are a fun sharable addition to any meal – but if you’re having them as the main course, try making a single, larger pancake using a 10-inch skillet and increase your cooking time with an additional 10 to 15 minutes. Then, slice the pancake into wedges before serving.