Mix all of the ingredients for the pancakes together and let sit for a few minutes. Note that if the mixture thickens too much with any additions you may add, simply beat another egg into the mix.
Add a splash of EVOO-extra virgin olive oil to a heavy based frying pan on medium heat. Add just under ½ cup of pancake mixture and shape into approximately a 10-12 cm/4.5- 5" round, using a spatula to smooth the edges. Don't make them too big or it will be difficult to flip them.
Cook for 2 minutes on each side or until cooked through and browned on both sides. Repeat the process with remaining pancake mix to create 7-8 hot cakes. *
Serve hot. For a traditional topping, drizzle with Okonomi Salsa and mayonnaise. Top with 1-2 tablespoons of Bonito flakes and 1/2 teaspoon of Aonori seaweed- my recommended and favourite way to eat it.
You can also top it with fried egg, salad, vegetables, sliced radishes or daikon, etc.
Try serving the basic hot cake for breakfast with an egg on top and bacon on the side.
Tamari, Bonito flakes and Aonori are available from Asian/Japanese stores. Note that I really recommend you make the effort to use these products as they really enhance the flavour of this dish.