Spelt okonomiyaki with cabbage is a pan-fried Japanese savory pancake made from spelt batter, eggs and plenty of shredded cabbage. Each pancake cooks in about 9 minutes and stays soft inside with a crisp, golden edge.
Spelt gives the batter a mild, nutty flavor. The flour needs 10 minutes to absorb the stock, so the batter holds together in the pan.
The cabbage does most of the work. Cut finely, it softens as it steams. The texture stays light, not heavy.
You can cook the pancakes ahead. They keep in the fridge for 3 days and crisp up again in a dry skillet.
Why You’ll Love This Recipe
- Cabbage keeps each pancake light and lightly sweet
- Spelt flour adds a mild, nutty flavor without heaviness
- Ready in 45 minutes, including a 10-minute batter rest
- Cooked pancakes reheat well from the fridge or freezer
Ingredient Notes
- white spelt flour: Light spelt flour gives the softest crumb. Wholemeal works but makes a denser pancake, so add 1 to 2 tbsp extra stock.
- green cabbage: Green cabbage is the usual choice. Savoy or white cabbage also work if you shred them finely.
- vegetable stock or kombu dashi: Kombu dashi keeps the dish vegetarian and adds mild savory depth. Plain cold water works, with slightly less flavor.
- pickled ginger: Sushi-style pickled ginger adds a sharp contrast to the sweet sauce. Skip it if you don’t have any.
Pan-Fried Cabbage Spelt Okonomiyaki with Homemade Sauce
Description
White spelt flour and eggs bind a heap of shredded cabbage into thick pancakes that brown in a skillet. A quick ketchup and soy sauce finishes each one.
Ingredients
Pancakes
Sauce and toppings
Instructions
- Shred the cabbage into strips 2 to 3 mm wide and slice the spring onions. In a small bowl, stir the ketchup, soy sauce, maple syrup and rice vinegar into a smooth sauce. Thin the mayonnaise with 1 tsp water until it drizzles.
- Whisk the spelt flour, baking powder and salt in a mixing bowl. Add the stock and eggs, then whisk until no dry pockets remain. Cover and rest for 10 minutes so the flour absorbs the liquid and the batter thickens slightly.
- Stir the rested batter once. Fold in the cabbage, spring onions and pickled ginger until every strand is coated. The bowl will look mostly like cabbage, which is correct.
- Heat 1 1/2 tbsp oil in a 30 cm / 12-inch nonstick skillet over medium heat for 2 minutes. Scoop half the mixture into two mounds of about 250 g each, and press each into a round about 15 cm / 6 inches across and 2 cm / 3/4 inch thick. Cover and cook for 5 minutes, until the underside is deep golden.
- Check that the edges look dry and set before you flip. Flipping early splits the pancake and the cabbage slides out. Flip with a wide spatula, press lightly, and cook uncovered for 4 minutes, until golden and the center reaches 160 F / 71 C. Move the pancakes to a plate and cover loosely with foil.
- Wipe out the skillet, add the remaining 1 1/2 tbsp oil, and cook the second batch the same way. Spoon the sauce over each pancake, drizzle with mayonnaise, and sprinkle with sesame seeds and nori flakes. Cut into wedges and serve straight away.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 369kcal
- % Daily Value *
- Total Fat 28g44%
- Saturated Fat 4g20%
- Cholesterol 195mg65%
- Sodium 800mg34%
- Potassium 380mg11%
- Total Carbohydrate 38g13%
- Dietary Fiber 5g20%
- Sugars 11g
- Protein 13g26%
- Vitamin A 300 IU
- Vitamin C 37 mg
- Calcium 80 mg
- Iron 2.5 mg
- Vitamin D 41 IU
- Vitamin E 6 mg
- Vitamin K 76 mcg
- Thiamin 0.15 mg
- Riboflavin 0.3 mg
- Niacin 3 mg
- Vitamin B6 0.3 mg
- Folate 65 mcg
- Vitamin B12 0.45 mcg
- Phosphorus 250 mg
- Magnesium 65 mg
- Zinc 2.2 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Additional Notes
- Shred the cabbage finely so each pancake holds together when flipped.
- Rest the batter for 10 minutes before folding in the cabbage.
- Cook two pancakes at a time in a 30 cm / 12-inch skillet, leaving a gap between them.
- Keep the heat at medium so the center sets before the crust darkens.
- Add the sauce and mayonnaise after cooking, not before.
