Japanese pancakes with chili

Ingredients for Japanese pancakes with chili:</h3<

• 3 large eggs
• 50g plain flour
• 50ml milk
• 4 spring onions, trimmed and sliced
• 1 pak choi, sliced
• 200g Savoy cabbage, shredded
• 1 red chili, deseeded and finely chopped, plus extra to serve
• ½ tbsp low-salt soy sauce
• ½ tbsp rapeseed oil
• 1 heaped tbsp low-fat mayonnaise
• ½ lime, juiced
• sushi ginger, to serve (optional)
• wasabi, to serve (optional)

Preparation of Japanese pancakes with chili:

Whisk together the eggs, flour and milk until smooth. Add half the spring onions, the pak choi, cabbage, chilli and soy sauce. Heat the oil in a small frying pan and pour in the batter. Cook, covered, over a medium heat for 7-8 mins. Flip the okonomiyaki into a second frying pan, then return it to the heat and cook for a further 7-8 mins until a skewer inserted into it comes out clean
Mix the mayonnaise and lime juice together in a small bowl. Transfer the okonomiyaki to a plate, then drizzle over the lime mayo and top with the extra chili and spring onion and the sushi ginger, if using. Serve with the wasabi on the side, if you like.