These were SO good. They are super filling, so watch how quickly you devour them, they swell in the tummy. Coop loved them, Kevin loved them...I loved them. I hope you love them too!!
Stock Pretty Photo...
This is how we really set the table...complete with pile of books at one end and a few rice grains left over from lunch on the table...
The fun part of this recipe, is that you can pick and mix any crunchy veggies you want. This time I used a handful of coleslaw mix that included cabbage and carrots, mushrooms, green onions, broccoli and some snowpeas. You just chop/slice them all thinly.
I tried large and small sized pancakes to see how each cooked. The key is to add a spoonful of batter at at a time and spread it out with the back of the spoon. My batter was thick and I ended up adding about a cup more of liquid. They also didn't brown very well, but were still delicious. I am sure the not browning had something to do with the tofu/extra liquid.
I also tried out 2 different dipping sauces...both were very good. One was creamy and the other a more liquidy type.
But anyway, here you go!
Japanese Pancakes with 2 Dipping Sauces
2 cups water or broth
1/4 pound of tofu, about half a block
2 1/2 cups all-purpose flour
1 teaspoon salt
2 teaspoons baking powder
4 to 5 cups thinly sliced crunchy veggies of your choosing (green onions, yellow onions, cabbage, bok choy, broccoli, carrots, etc)
Puree water/broth and tofu in the food processor or blender until smooth. Mix flour, salt and baking soda together in a large bowl. Pour in tofu mixture and mix until combined. Add in veggies. Mix.
Heat a little olive oil over medium in a large skillet. (or use pan spray like I did)
Cook pancakes until lightly browned on both sides. Transfer to plate and cut into wedges for serving.
Creamy Dipping Sauce
1/2 cup vegan mayo
1 tablespoon soy sauce
1 tablespoon maple syrup
Splash of sriracha to taste
1 teaspoon sesame oil
Whisk it all together in a bowl
Sesame Dipping Sauce
3 tablespoons soy sauce
1 garlic clove, minced
1 teaspoon dark sesame oil
1 teaspoon apple cider vinegar
1 dash sriracha
Pinch of sugar
Whisk it all together in a bowl.