Japanese Savoury Pancakes
2 cups water
¼ pound regular tofu
2 ½ cups whole wheat pastry flour
1 tsp salt
2 tsp baking powder
4 to 5 cups thinly sliced or slivered vegetables:
onions, carrots, cabbage, broccoli, green beans,
mushrooms, bamboo shoots, water chestnuts, etc.
Puree the water and tofu in a blender until smooth. Combine the flour, salt, and baking powder in a large mixing bowl. Pour in the liquid mixture, and whisk gently. Add the sliced vegetables and mix well to combine.
Cook large pancakes on a lightly oiled skillet or frying pan over medium-low heat until browned on both sides. Flip over when bubbles appear on the uncooked surface. Serve hot with soy or tonkatsu sauce. (Makes 4-6 servings.)