In a large mixing bowl, whisk eggs, tamari, milk, apple cider vinegar,
sesame oil, salt and a pinch of freshly ground black pepper. Gradually
whisk in the flour until a batter is formed. Fold the cabbage, carrot
and spring onions into the batter until well-combined.
Heat a large frying pan over a medium heat. Add enough oil to cover the base of the pan. Using a large spoon, heap the batter into the pan like you would a small pancake. Cook on each side for about 5 minutes, or until golden brown and cooked through.
Once all of the pancakes are cooked, divide between 4 portions and stack with toppings. Each person should get ¼ avocado each, 50g smoked salmon and a sprinkling of sesame seeds to serve.
These crispy pancakes - also known as okonomiyaki - are so versatile. You can add any toppings you fancy, there's no going wrong with the delicious recipe. After all, the Japanese name for this dish translates to "as you like it".
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