Japanese pancake puffs

Ingredients for Japanese pancake puffs:

• 3/4 cup Otafuku okonomi flour
• 1/2 cup water
• Japanese mayonnaise (for garnish)
• bacon slices (two per pancake)
• 1 cup cabbage (can use pre-bagged cole slaw or cabbage blend)
• OtaJoy Original Sauce
• Aonori seaweed flakes (for garnish)
• 2 large eggs

Preparation of Japanese pancake puffs:

Preheat oven to 450F. Mix Okonomiyaki Flour and water in a mixing bowl. Next, add in your shredded cabbage and eggs. Mix well. Place bite-sized bacon strips on the bottom of a greased Teflon muffin pan. Scoop the cabbage and batter mixture into even scoops onto the bacon inside each section of the muffin pan. Add your favorite toppings onto the top of the cabbage mixture and bake for 12 minutes. Take the tray out of the oven and flip upside-down. Dress with OtaJoy original sauce and serve hot!