Japanese Pizza Pancakes

In a bowl, whisk eggs. Add the flour, broth, tamari and salt, and whisk until mixture is smooth and resembles pancake batter. Divide mixture in half and fold into each portion:

Heat 1 tbsp/15 mL of oil in a large nonstick skillet set over medium heat. Divide each mixture into 2 portions. You will have 4 portions in total. Pour 2 pancakes at a time into the pan, flatten gently and sprinkle each with about 3 tbsp/45 mL of shrimp.

Cook for 3 minutes, or until edges are starting to brown. Flip pancakes and cook for 3 minutes, or until cooked though. Transfer to a baking sheet set in a low oven to keep warm, and repeat cooking procedure with the remaining 2 portions of batter. Serve pancakes garnished with the remaining chopped shrimp and our flavoured mayonnaise and sweet & sour sauce recipes.

Tip: This recipe makes 4 good-sized pancakes. If you want smaller cakes, just pour smaller amounts of batter and adjust the cooking time.

Stir mayonnaise with ginger, rice vinegar, water, lime zest & juice, sesame oil and honey until combined.

Makes 1/2 cup/125 mL

Stir sweet chili sauce or ketchup with jam, tamari and ginger until combined.

Yield 1/2 cup/125 mL

Tip: Warming the jam makes it easier to incorporate into the sauce. Simply place in a covered microwave-safe bowl and heat for 1 minute on medium. Whisk into the sauce while warm.

Stir mayonnaise with coconut milk, lime zest & juice and garlic until combined. Add hot pepper sauce, to taste.