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Okara Pancake

By June 30, 2021No Comments

Moriyama, Yukiko. Quick & Easy Tofu Cookbook. Tokyo: JOIE, Inc., 1998.


1/2 cup okara, packed

1 cup all-purpose flour

1 cup sugar

2 large eggs

1/2 teaspoon soda

1 teaspoon water

4 tablespoons water

1/2 teaspoon vanilla extract

4 tablespoons butter or margarine

Pancake syrup or honey

4-6 tablespoons vegetable oil


1.  Toast okara in a skillet for 20 minutes over low heat.

2.  Sift flour and sugar.  Beat eggs and sugar until stiff peaks form.  Mix soda with 1 teaspoon water, add to egg and sugar mixture.  Add 2 tablespoons water and mix with okara and flour.  Leave for 30 minutes.  Add 2 tablespoons water and stir well.

3.  Heat a skillet, pour thin film of oil; pour about 3 tablespoons of batter to form 3 inch pancake; cook over low to medium heat until surface becomes bubbly.  Turn and fry until lightly brown.

4.  Serve with butter, syrup or honey with hot.

Note:  For your snack, place some bean paste between two pieces of pancakes.

Makes 20 (3 inch) pancakes.

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