Mini Japanese Pancakes
These Japanese inspired pancakes will look and taste amazing when served up to guests. A total flavour hit, a great canapé or the perfect entree.
2 large zucchini , coarsely grated
1 tbsp grated onion
2/3 cup (100 g) plain flour
1 tsp baking powder
2 eggs, lightly beaten
2 tsp olive oil
2 tbsp Japanese bbq sauce
2 tbsp pickled ginger
1. Place the zucchini and onion in a bowl with 1 tsp of salt. Toss to combine and set aside for 20 minutes to draw out the liquid. Squeeze out excess liquid and discard.
2. Sift the flour and baking powder into a bowl. Add eggs and 2 tbsp of cold water then season and lightly whisk until thick and smooth. Add zucchini mixture and stir to combine.
3. Heat the oil in a large frying pan over a medium heat. Working in batches, drop tablespoonfuls of batter into the pan and cook for 3 minutes each side or until golden and cooked through.
4. Serve each pancake with 1/2 tsp of bbq sauce, stripes of mayonnaise and pickled ginger.