My husband and I visited Seattle last month and went to a fabulous restaurant called Tanaka San, by chef, Tom Douglas, where he ordered a savory pancake. I, of course, was unable to taste it because it was thickened with flour, but there were a few nice gluten-free items to choose from. He said the savory pancake was amazingly delicious and that I should try to create something similar for my blog. And so I did. Does it taste the same? No, probably not even close, as I didn’t know what I was comparing it to, but my rendition is tasty and worth cooking up. If you visit Tanaka San you may be interested in taking a seat where we did, on the high stools that over-look the chef’s kitchen; the best seat in the house in my opinion! Of course, if you are out for a romantic dinner then take the table for two (the restaurant is much prettier than the industrial kitchen but I loved watching them cook).

As I watched the chef (not Tom Douglas) but an assistant chef, mix up the batter, he placed two small strips of bacon on the grill before pouring the batter over the top. As the pancake cooked he mixed up a little tangy slaw of some sort. After the pancake was plated he placed it on the top and sprinkled it with sesame seeds.

I believe they made their pancakes strictly from cabbage as their main base but I decided to add a little potato as well.

I also changed it up a bit by adding three sautéed jumbo shrimps on top, not only for the taste but for the presentation. The Asian slaw is a very simple mix of cabbage, rice vinegar and raw honey. Add fresh scallions and sesame seeds on top, along with the shrimp and you have a very lovely presentation. Like I said, I have no idea if this comes anywhere close to Tanaka San’s version, but to this gluten-free cook, it was mighty tasty and good enough for any dinner party!

I like to leave the tails on my shrimp because they look prettier on the plate that way. I know it’s a little messy having to pull them off but I think most guests don’t mind.

A small bite of shrimp, a touch of Asian slaw and the savory potato-cabbage pancake make a very yummy combination. You could even make them bite size with only one shrimp on top for a nice hors d’ oeuvre.

Savory Pancake with Asian Slaw & Shrimp
Serves | 4-6 |
Prep time | 15 minutes |
Cook time | 15 minutes |
Total time | 30 minutes |
Dietary | Dairy-free, Gluten-free |
Meal type | Appetizer, Main Dish |
Misc | Gourmet |
Ingredients
Pancake
- 1 1/2 cup Potato (shredded)
- 1 1/2 cup Cabbage (shredded)
- 1 bunch Scallions (sliced and 1/4 cup greens reserved for topping)
- 2 Large Eggs
- 1/3 cup Gluten-free Flour Mix
- 6 medium slices Bacon (cut in half)
- 1/2 teaspoon Sea Salt (ground)
- 1/2 teaspoon Black Pepper (ground)
Slaw
- 1 cup Cabbage (shredded)
- 3 tablespoons Rice Vinegar
- 1 tablespoon Raw Honey
Topping
- 12 Large Raw Shrimp (sautéed)
- 1 tablespoon Olive Oil
- 1 tablespoon Butter
- 1/4 cup Sesame Seeds (toasted)
- 1/4 cup Scallion Greens (reserved from cut scallions for pancake)
Note
Make small mini-size pancakes with one shrimp on top and serve as an appetizer.
Directions
Slaw | |
Step 1 | |
In a small bowl combine honey and rice vinegar. Mix well and add 1 cup shredded cabbage. Toss and set aside to marinate. | |
Pancake | |
Step 2 | |
In a large bowl shred potatoes and Cabbage. Cut scallions about 2/3 up the stocks and add to potato and cabbage mix. With remaining greens, slice at an angle (about 1/4 inch slices) and reserve for topping. Add egg, gluten-free flour, salt and pepper to the pancake mix and toss to combine well. | |
Step 3 | |
Cut bacon strips in half and lay two halves down side by side for each pancake in a non-stick fry pan or pancake griddle. Pour enough batter to cover the bacon strips (about a 4" round). Cook until crisp on each side. | |
Topping | |
Step 4 | |
While pancakes are cooking, remove any veins by slicing down the back of the shrimp and pulling out the dark vein. Saute shrimp in butter and olive oil just until they turn pink on both sides. Remove from heat and reserve for topping. | |
Step 5 | |
Toast Sesame seeds under the broiler until they turn light brown. Watch carefully, they can burn quickly. Set aside for topping. | |
Step 6 | |
Assemble by placing pancake (bacon-side down) on a dish. Add about 1/4 cup slaw on top of pancake followed by three cooked shrimp, green scallions, and sprinkling of toasted sesame seeds. Serve warm. |
I’m not a seafood lover but that looks delicious! Especially that crispy savoury pancake! Yum
You could always choose a different topping. The pancake is worth making.
I love ANYTHING with shrimp so this is definitely the meal for me! It looks so yummy <3
I love shrimp, too! Most recipes of savory pancakes call for chopped up shrimp in the pancake. I feel like the flavor gets lost.
I’m not a big shrimp eater but this looks good.
I mentioned on another comment to leave the shrimp off and add crumbled bacon.
Mmmm…I love that it has shrimp! It looks so tasty!
Yes, shrimp added a great touch, for looks and taste!
These flavors sound fantastic together!
Yep, they pretty much are!
No one in my house will eat seafood, but that looks delicious.
You could always leave it off and add crumbled bacon on top.
I love shrimp. So I know I will love this.
I love shrimp too, and I did love this!
I’d love to try the pancake and slaw since I adore Asian food, but I’d have to pass on the shrimp. I’m crazy allergic. :/
Oh, about how I am crazy allergic to flour! Nice thing we can make substitutions.
I love asian inspired dishes. This makes me wish I was more fancy in the kitchen;)
I only got fancy in the kitchen by experimenting!
you had me at savory pancake … so good Love shrimp too!
It was a good combination for sure!
What a fun dinner. Nice and light too. Makes me think that spring is coming soon!
It was tasty! And as I sit here and watch the snow fall it makes me long for spring!
I love savory pancakes! I can;t wait to try this recipe!
I love them, too! I hope you do get a chance to try them.
That looks like such a treat. I’d love to try this recipe.
I hope you do get a chance to try it, Camesha. It is quite tasty!
this looks absolutely delicious. Thank you so so much for the inspo.
Rosie
http://www.rosedogandco.blogspot.com.au
You are welcome!
And that just made me drool..lol looks like so easy to prepare but very healthy and nutritious!
They are very, very easy to prepare, so I hope you get a chance to try them!
I don’t eat seafood but I know a ton of people who would love this 🙂 I will pass this along to them!
Leave off the shrimp. If you eat meat at all any kind of sausage would be really good with the slaw & savory pancake.
Oh my gosh this all looks so amazing. I love shrimp!
Mm, me too! And the combo of the Asian slaw with the savory pancake was perfect with the shrimp.
Looks so delicious! Thanks for sharing!
It was as delicious as it looks!
Ok, I love the idea of a savory pancake. You could do them so many different ways. I’m loving this. Now I wish I had one. 🙁
Yes, the possibilities are endless!
It may not taste the same but I’m sure it tastes GREAT because it looks AMAZING!
Awe, thank you!