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Japanese Pancakes with Avocado Salad

Get ready for a veggie flavour infusion with this delish recipe for Japanese Pancakes.
Servings 4
Total Time 30 mins



  • 6 eggs
  • 1 cup water
  • 1 tsp chives
  • 1 tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp ground ginger
  • ½ tsp mustard powder
  • tsp Chinese five spice
  • 2 cups plain flour
  • 1 tsp salt
  • 350 g slaw
  • 1 drizzle oil


  • 1 capsicum thinly sliced
  • 1 avocado thinly sliced
  • 2 radishes thinly sliced
  • 10 g sesame seeds
  • 1 tsp sesame oil
  • 2 tsp vinegar

Asian Ketchup

  • ½ cup tomato sauce
  • 1 Tbsp maple syrup
  • ½ Tbsp vinegar
  • ¾ Tbsp soy sauce
  • ½ tsp paprika
  • tsp chilli powder

To Serve

  • 1 spring onion thinly sliced
  • 2 Tbsp mayonnaise


  • Before you start, preheat oven to 220°C (or 200°C fan bake). Preheat BBQ to medium (if using).
  • Whisk eggs and water measure together in a large bowl. Gradually add in spices, flour and salt, whisking as you go, until you have a smooth batter. Season with pepper, then stir through slaw.
  • Heat oil in 1-2 large fry-pans on medium-high heat. Scoop ¼ of the batter into a pan and spread out until approximately 2cm thick. Cook for about 3 minutes each side, until golden. Repeat with remaining batter. Transfer cooked pancakes to a lined oven tray and bake for 5-6 minutes, until cooked through. Alternatively, cook pancakes on BBQ.
  • Prep capsicum, avocado and radish. Add to a medium bowl along with sesame seeds, sesame oil and vinegar. Gently toss to combine and season to taste with salt and pepper.
  • In a medium bowl, mix all Asian ketchup ingredients together. Prep spring onion.
  • Serve pancakes topped with Asian ketchup, mayo and psring onion, with salad on the side.