Japanese Pancakes (Okonomiyaki)

1. 1

   In a small bowl, combine the mayonnaise and sriracha, stirring to blend well.

2. 2

   Set aside.

3. 3

   In a large bowl, combine both flours, the cabbage, green onions, and nori.

4. 4

   Stir in the yeast, tamari, liquid smoke, and broth, and mix well to combine.

5. 5

   In a large skillet, heat a thin layer of oil over medium heat.

6. 6

   Spoon about 1 1/2 tablespoons of the pancake mixture into the hot skillet, pressing with a metal spatula to flatten.

7. 7

   Repeat with additional mixture, making as many pancakes as will fit in the skillet without crowding.

8. 8

   Cook until golden brown on both sides, 6 to 7 minutes per side.

9. 9

   Transfer to a platter and keep warm while you make the rest of the pancakes.

10. 10

    To serve, top each pancake with a small amount of the sriracha mayonnaise.

11. 11

    If not using right away, bring the pancakes to room temperature, then cover and refrigerate for up to 2 days.

* Per serving · 4 servings · Values may vary.