Japanese Savoury Pancakes


2 cups water
¼ pound regular tofu
2 ½ cups whole wheat pastry flour
1 tsp salt
2 tsp baking powder
4 to 5 cups thinly sliced or slivered vegetables:
 onions, carrots, cabbage, broccoli, green beans,
 mushrooms, bamboo shoots, water chestnuts, etc.


Puree the water and tofu in a blender until smooth. Combine the flour, salt, and baking powder in a large mixing bowl.  Pour in the liquid mixture, and whisk gently.  Add the sliced vegetables and mix well to combine.

Cook large pancakes on a lightly oiled skillet or frying pan over medium-low heat until browned on both sides. Flip over when bubbles appear on the uncooked surface. Serve hot with soy or tonkatsu sauce. (Makes 4-6 servings.)