Mini Japanese pancakes

This recipe works equally well cooked as 40 mini pancakes as cocktail food, or as 6 pancakes as starters.

  • 35 mins cooking
  • Makes 40
  • Print


Mini Japanese pancakes
  • 4 uncooked large king prawns
  • 1/2 cup (75g) plain flour
  • 1/2 cup (75g) self-raising flour
  • tiny pinch bicarbonate of soda
  • 3 eggs
  • 1/2 cup (125ml) water
  • 2 teaspoon japanese soy sauce
  • 50 gram wombok, chopped finely
  • 3 green onions, chopped finely
  • 1/4 cup (55g) mayonnaise
  • 1 tablespoon tonkatsu sauce
  • 1/4 (sheet) toasted seaweed (nori), shredded finely


Mini Japanese pancakes
  • 1
    Shell and devein prawns; chop finely.
  • 2
    Sift flours and soda into medium bowl. Make well in centre; whisk in eggs, water and sauce to make a smooth batter.
  • 3
    Stir prawns, wombok and onion into batter.
  • 4
    Cook teaspoons of batter, in batches, in large oiled frying pan over medium heat until bubbles appear. Turn pancakes to cook other side. Place on wire rack to cool.
  • 5
    Top each pancake with ¼ teaspoon mayonnaise, a drop of tonkatsu and a sprinkling of seaweed. Serve immediately.


Tonkatsu sauce is available ready-made from Asian food stores or you can make your own Use scissors to finely shred the sheets of seaweed.

More From Women's Weekly Food