In a large bowl mix together 1 and 3/4 cup of plain flour, 1/2 a tsp of baking powder, a pinch of salt, and 1 tbs potato flour (this last one is optional).
In another bowl or jug whisk together 1 and 3/4 cup of water, 2 eggs, stock*.
Fold the wet ingredients into the dry ingredients to make the pancake batter.
Prep the vegies: 1/3 cabbage (shredded), 2 stalks of curly kale or other greens (hard stalks removed and shredded), 3 inches of leek (quarted lengthwise and thinly sliced), 1.5 brown mushrooms (chopped into small pieces – or rehydrated shiitake etc if you don’t have fresh mushrooms), 2 spring onions (thinly sliced, and set some slices aside for later, too).
Mix the vegies into the pancake mix, ensuring it’s well combined.
Cook in a well-oiled frypan or bbq plate, patting it into a tight pancake shape until golden brown, then flip and cook the other side.
You can keep them warm on a plate in a low oven while cooking all the mixture.
Serving is the fun part:
– zig-zag okonomiyaki sauce (or standard bbq sauce) over the pancake in one direction
– zig-zag kewpie mayonnaise (it *must* be this mayo!) in the other direction
– sprinkle with some or all of fresh spring onions slices, dried seaweed flakes, roasted sesame seeds, bonito flakes
*Stock: usually I mix a teaspoon or so of dashi powder into the water, but as this was vegetarian I used a tsp of thermomix vegetable stock paste instead. Anything to give a little hint of flavour and saltiness will be ok.
For non-vegetarian versions I usually add some prawn pieces to the pancake mix, and a couple of thin strips of bacon (Bok’s streaky bacon is the best!) that are laid onto the top of the pancake when it’s first put into the fry pan, so that it gets fried into the pancake when flipped.
(This recipe was uploaded with the permission of the original poster.)