Japanese Pancakes

Japanese Pancakes


  • 3 eggs
  • 21/2 cups of filtered water
  • 2 cups self-raising flour
  • 2 tablespoons of Broth of Life Chicken Bone Broth
  • 100g button mushrooms, chopped finely
  • 4 green onions, thinly sliced
  • 1/4 small (250g) cabbage, chopped finely
  • 1 large roasted chicken, skin removed,
  • 3 cups of shredded meat
  • 1 tablespoon olive oil
  • 1/4 cup smoked barbecue sauce
  • 1/4 cup mayonnaise 1 long red chilli, sliced
  • 12 medium cooked prawns, peeled, deveined


  1. Start by preheating your oven to 180°C. 
  2. Place eggs and 21/2 cups cold water in a jug and whisk. In a large bowl combine flour, Broth of Life Chicken Bone Broth, mushrooms, onions and cabbage in a bowl.
  3. Pour egg mixture to the flour mixture and combine. Stir through chicken and add salt & pepper to season. 
  4. Using a medium non-stick frying pan heat olive oil on a medium heat. Swirling the oil over the pan to coat.
  5. Spoon approximately one sixth of the pancake mixture into pan and cook for about 3 minutes each side or until golden.
  6. Add to a baking tray lined with baking paper. Then repeat the same with remaining oil and batter.
  7. Once all pancakes are in the tray, place in oven for 5 minutes or until pancakes are cooked through. 
  8. Put your pancakes on plates. Drizzle with smokey barbecue sauce and mayonnaise and top with chilli, prawns and green onion. Yummo!



Broth of Life Bone Broth


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