Japanese Savoury Pancakes

Ingredients

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.

Directions

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.)