Okonomiyaki (Japanese pancake)

Instructions

1. Whisk flour, eggs, ginger and ½ cup (125ml) cold water in a large bowl until smooth. Season with salt and freshly ground black pepper. Add mince and whisk to break up any lumps. Stir in cabbage, carrot, mushroom, celery and onion.
2. Heat half the oil in a large non-stick frying pan over medium-high heat. Spoon ½ cup (125ml) pancake mixture into pan. Cook for 3–4 minutes each side or until golden and cooked through. Transfer to a plate and cover to keep warm. Repeat with remaining oil and pancake mixture to make 8 pancakes (you can cook several pancakes at once to save time).
3. Combine mayonnaise and soy sauce in a small bowl. Serve pancakes with soy mayonnaise.