Ingredients:
2 eggs
75g all purpose flour (about ⅔ cup)
75ml water (about ⅓ cup)
a generous pinch of kosher salt
1 bunch ramps, chopped with a few greens set aside for garnish
1 cup shredded Brussels sprouts
½ cup shredded or shaved carrots
2 tsp neutral cooking oil
Directions:
Place the eggs, flour, water, and salt in a medium bowl and whisk until there are no lumps remaining. You should have a smooth batter with the consistency of heavy cream.- Add the ramps, Brussels sprouts, and carrots. Using a rubber spatula, fold the veggies into the batter until well coated.
- Heat the oil in a 10” nonstick pan over medium-high heat. Pour the batter into the pan, pressing to help evenly distribute the veggies.
- Cook for 3-4 minutes or until lightly browned on the first side. (You can gently lift the edge of the pancake with your spatula and peek underneath to confirm.)
- Carefully flip the okonomiyaki over and cook on the other side for 2-3 more minutes, or until light golden brown.
- Slide the finished okonomiyaki onto a plate and drizzle with your choice of sauces. Scatter the reserved ramp greens over the top to garnish.