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Okara Pancakes With Spring Onions

Harriet
These spring onion okara pancakes are delicious and easy to make and a wonderful way to use leftover okara (soybean pulp). Loaded with flavor these okara pancakes are healthy and filling.
5 from 2 votes
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
ESTIMATED COST : $3.10 or $0.77 per serve or $0.25 a pancake
Course Breakfast, Snack
Cuisine Asian
Servings 4 - makes 12 x 10 cm (4 inches) pancakes.
Calories 345 kcal

Ingredients
  

Dipping sauce

  • 1/16 teaspoon garlic powder or 1 garlic clove minced
  • ⅛ teaspoon onion powder
  • 1 tablespoon hot water
  • 1 ½ tablespoon Japanese soya sauce
  • 1 teaspoon rice vinegar
  • ½ teaspoon sesame oil
  • ¼ teaspoon grated fresh ginger
  • ⅛ teaspoon brown sugar
  • ½ small red chili finely sliced
  • ½ teaspoon chives or green onion finely sliced

Pancakes

  • 3 large eggs
  • 150 grams (5.35 ounces) of fresh okara
  • 60 grams (2.3 ounces / ¾ cup) of spring onions (green onions) finely chopped
  • 150 grams (5.35 ounces/ 1 slightly heaped cup) plain flour / all-purpose flour
  • 150 mls (150 grams / 5.3 ounces / scan ¾ cup) unsweetened soya milk can use other milk
  • 1½ teaspoon sesame oil
  • 1 ½ teaspoon grated fresh ginger
  • ¾ teaspoon salt or to taste
  • Freshly ground black pepper to taste
  • 6 tablespoons oil for cooking

Instructions
 

Dipping sauce (can be made a day ahead)

  • Place the garlic and onion powders into a small bowl with 1 tablespoon of hot water and mix to dissolve.
  • Then add the remaining water, soy sauce, vinegar, sesame oil, grated ginger, sugar, chili (if using), and chives, and mix well.
  • Leave to stand for a minimum of 30 minutes or overnight for the flavors to infuse.

Pancakes

  • In a large mixing bowl whisk the eggs, okara, and spring onions together. Mix in the flour, milk, and sesame oil to make a thick batter season with salt and pepper.
  • Heat a non-stick frying pan over medium/low heat. Add ½ tablespoon oil and pour in a ¼ cup of pancake batter.
  • Cook for 4-5 minutes on one until side the bottom has turned golden brown.
  • Flip the pancake and cook on the other side unit it turns golden brown.
  • When cooked transfer the pancake to a plate and continue to cook the remaining pancakes. Stack the cooked pancakes on top of each other and keep them under a clean cloth to keep warm.
  • Serve with individual bowls of dipping sauce.

Notes

Makes 12 x 10 cm (4 inches) pancakes (¼ cup of batter per pancake).
 
SERVING SIZE
We have given three pancakes (each made with a scant quarter cup of batter) as a serving size for this recipe, but this will vary depending on your appetite.
 
TIPS FOR SUCCESS
  • If the batter seems too thick, add a little more milk.
  • Don't skimp on the spring onions - after cutting the spring onions, you might look at it and think that it is too much, but it is not - it just right.
  • Use a non-stick pan - not only will this stop the pancakes from sticking to the pan, but you can also reduce the amount of oil needed, making it a lighter and healthier dish.
  • If you are not making the dipping sauce, add a pinch more extra salt to the pancakes. The pancake recipe is underseasoned due to the amount of salt in the soy dipping sauce.