- 7 minutes
- 15-20 minutes
Whisk the eggs and broth together briefly, just until mixed.
- Mix in the flour and then stir in the vegetables. You won’t need any salt unless you use an unsalted broth. Dashi and chicken broth are naturally salty.
- Heat a teaspoon of oil in a large frying pan.
Pour ½ of the batter into the pan and smooth the batter into a circular pancake. The thicker it is, the longer it will need to cook.
Place the lid on the pan and cook for 5-10 minutes or until golden brown. Flip the pancake and cook the other side with the lid on. Place on a plate and cook the other half of the batter.
Mix together the tamari, honey and mayonnaise and drizzle over the pancake.