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  1. Japanese Pancakes with Shrimp & Sesame

Japanese Pancakes with Shrimp & Sesame

00:30:00 16 servings, 2 topped pancakes (50 g) each
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16 servings, 2 topped pancakes (50 g) each

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Make It

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  • Heat oven to 200ºF.
  • Whisk eggs lightly in large bowl. Add flour, broth and 3 Tbsp. dressing; whisk until blended. Stir in cabbage, onions and carrots.
  • Cover rimmed baking sheet with foil. Heat 1 tsp. oil in large nonstick skillet on medium heat. Spoon batter into skillet, using 1 Tbsp. batter for each pancake; cook 1 to 2 min. or until edges are lightly browned. Turn; flatten gently with back of spatula. Cook 1 to 2 min. or until done; transfer to prepared baking sheet. Place in oven to keep warm while preparing remaining pancakes with remaining oil (if necessary) and batter. (You should have 32 pancakes.)
  • Place 2 pancakes on each of 16 plates. Top with shrimp, remaining dressing and sesame seed.


Prepare using savoy, red or green cabbage. Or, substitute 1 cup thinly sliced snow peas for half the cabbage.

Special Extra

Serve with sliced limes, hot sauce, reduced-sodium soy sauce and/or pickled ginger.


  • 16 servings, 2 topped pancakes (50 g) each

Healthy Living

  • Healthy Living

Diet Exchange

  • 1/2 Carbohydrates
  • 1/2 Meat & Alternatives
  • 1/2 Fats

Nutrition Bonus

These colourful pancakes, made with a variety of foods, can fit into a healthful eating plan.

Nutritional Information

Serving Size 16 servings, 2 topped pancakes (50 g) each
Calories 90
% Daily Value
Total fat 4.5g
Saturated fat 0.5g
Cholesterol 40mg
Sodium 140mg
Carbohydrate 9g
Dietary fibre 1g
Sugars 2g
Protein 4g
Vitamin A 6 %DV
Vitamin C 6 %DV
Calcium 2 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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