Recipe makes about 12 small/medium pancakes

5 cups of shredded vegetable, I used a mixture of red and green cabbage, carrot and brussel sprouts

3 scallions, thinly sliced

1 cup chicken, cooked and shredded 

1 cup all purpose flour

1/4 tsp baking powder

1/4 tsp sugar

1 tsp salt

4 eggs, lightly beaten

1 tbsp worcester sauce

1/2 cup cold water

safflower oil or canola, for frying

In a small bowl sift together the flour, baking powder, sugar and salt. In a large bowl add the shredded vegetable, scallions and chicken. Now add the flour mixture and toss with your fingers until evenly distributed. In a medium bowl whisk together the eggs, water and worcester. Pour the wet ingredients into the cabbage mixture. Gently mix together ( do not over mix ). Coat the bottom of a large frying pan with oil and warm over medium heat. Make about 3-4 pancakes evenly spread apart, each one should be about 2 tbsp of batter. Slightly flatten with a spatula. Cook for 5-7 minutes per side or until they are cooked through and have a nice crispy brown outer layer.

Okonomiyaki Sauce:

1/4 ketchup

1 1/2 tbsp worcester sauce

1/4 tsp dijon mustard

1 bsp rice wine ( for cooking )

1 tsp soy sauce

1 tbsp honey

1/8 tsp ground ginger

Combine all of the sauce ingredients in a small saucepan and simmer for 3-5 minutes until smooth and thick. Sauce recipe courtesy from Smitten Kitchen

Sriracha mayo:

1/4 cup mayo

1 1/2 tsp sriracha

Other toppings:

toasted sesame seeds

scallions, thinly sliced 

To serve:

Spread a bit of the okonomiyaki sauce on the pancakes and top with mayo and some toasted sesame seeds and sliced green onions.

*Want to mix it up a bit? try adding any of the following to your pancakes

Kale, shredded

zucchini, shredded

baby prawns

bacon

fish

2 tbsp butter

2 chicken thighs,chopped then shredded

1 medium onion, diced

4 cloves garlic, minced

1 heaping tbsp fresh grated ginger

3 tbsp Thai green curry paste

2 cups crimini mushrooms, chopped

1 cup kale, chopped

4 cups chicken stock

1-2 large handfuls Thai Rice Stick Noodles

1/2 or 1 can coconut milk depending on how creamy you like it.

1 tbsp fish sauce

1/2 stalk lemon grass, minced

1 1/2 limes, juice of

1 heaping cup cilantro, finely minced

*note: Spice this soup up a bit by adding 1-2 tbsp of thai chili sauce or sriracha.

Melt the butter over med high heat in a large pot. Add the chicken and cook for 2-3 minutes or until the chicken has changed colour, remove chicken from the pot. Let cool slightly and shred, set aside. Add the onions and saute until translucent. Add the garlic, ginger and curry paste. Return the shredded chicken to the pot. Cook for one minute then add the mushrooms and kale. Cook until softened but not mushy. Add the chicken stock and bring to a boil. Add the rice noodles, cook for 2 minutes. Reduce heat to medium. Add the coconut milk, fish sauce and lemon grass, let it simmer for about 6 minutes. Stir in the lime juice and cilantro. Cook for one more minute then remove from heat and serve.

*Best served with a side of Beer Bread!

Recipe adapted from Aida Mollenkamp’s Keys to the kitchen.

FOR THE MARINADE:

Mix all of the ingredients until well combined. Add the chicken, toss to coat, cover. Now refrigerate a min of 2 hours but try for 6.

When you are ready to coat and cook the chicken, heat the oven to 425 making sure the oven rack is positioned in the middle of the oven. Place a cooling rack in/on your baking sheet. Set aside.

FOR THE COATING:

Dump the cornflakes, cheese, oil, salt, black pepper and cayenne in a med sized bowl. Mix until well combined. Set aside. In a separate bowl thoroughly whisk together the eggs. Set aside.

Remove the chicken from the marinade, making sure you let any of the excess marinade drip off. Dip the chicken into the eggs first and then into the cornflake mixture, turning the chicken to coat; you can help the mixture stick to the chicken by pressing down on it. Place the coated chicken on your prepared baking sheet. Let the chicken rest on the baking sheet for 15 min before baking.

Bake for 45 min or until the coating is golden and crispy and the juices of the chicken run clear when tested.

ROSEMARY-LEMON MARINADE:

• 1/2 cup buttermilk
• 1/4 cup canola oil
• 1/4 cup freshly squeezed lemon juice
• 2 tsp dried rosememary ( 2 tbsp fresh )
• 4 garlic cloves, minced
• 2 tsp lemon zest
• 3/4 cayenne pepper
• 1 tsp salt
• 8 chicken thighs, skinless, bone in if you can find or skinless boneless, this is what I used and they were great!

CRISPY COATING:

• 2 1/4 cups kellogs cornflakes crumbs
• 1/2 cup grated parmasean
• 1/4 cup canola oil
• 1 tbsp salt
• 1/2 tsp black pepper
• 1/4 tsp cayenne pepper
• 3 large eggs, beaten thoroughly

BBQ DIPPING SAUCE:

• 1 1/2 cups ketchup
• 6 tbsp cider vinegar
• 1/2 cup water
• 3 tbsp canola oil
• 2 tbsp butter, melted
• 2 tbsp worcestershire sauce
• 2 tbsp brown sugar
• 1 tsp smoked paprika
• 1 tsp minced garlic
• 1/4 tsp hot sauce

Mix all the above ingredients in a bowl until well combined. Enjoy.