from Eve Treuille
RECIPE FOR JAPANESE PANCAKES
- 1 egg
- 1 scallion
- 1 large or 2 small shitake mushrooms
- 1 slice of red cabbage (1/4 inch thick at the widest part, or less even)
- 1 slice of ginger, c. 3 mm, or however much you want
mix 1 egg with enough flour that it's not really shiny at all and kind of like the cookie recipe from the back of the cookie bag that makes your arm hurt by the time you've finished stirring but maybe not that thick.
Add water until you have a thinnish pancake-mix like thing going, which is very little water. You'd be amazed. Be careful. When mixing either the flour or the water, you can always add more, so go slowly until you have it down. Adding flour at the end when it's been too watered down doesn't result in a great pancake.
Chop up the scallion in a sort of minced fashion. You don't have to but can use the top where it's dark green and not as good. Cut the slice of red cabbage up also into small pieces, maybe 1 cm square (and of course, separate leaves). Cut the mushroom(s) into small squares, maybe 3/4 cm. Mince the garlic.
Put all of these ingredients into the mix.
Heat a pan with oil in it so the pancake doesn't stick. Pour/scoop the pancake mix into the pan and flatten it into a pancake shape. If it sizzles as you put it in, the pan's probably a little too hot. When the bottom is nicely browned in parts, flip the pancake. You may want to reduce the heat at that point, especially if the top of the pancake was looking particularly liquid, because the top will brown before it gets cooked through.
Eat with soy sauce or teryaki sauce.
You can make more than one pancake in a bowl at once, but I don't suggest it. I suggest doing each one separately to get the ingredients just right & to not have vegetables settling at the bottom of the bowl or something.