Closet Cooking is one of my favorite food blogs. I just made these Japanese pancakes for breakfast, and it was pretty scrumpdillyicious. →[More:]

I've been meaning to try this one for a long time, and I think it's going to be a big fave, once I work out a few bugs.

One, his big pan and my big pan must be totally different bigs. I need to either halve the recipe, or cook it in two batches, because by the time the outsides were perfectly golden and nice, the inside was still quite batter-y.

Two, this is really, really, really hard to flip. HARD. The best thing would be one of these double-sided frying pans. But since I don't have one of those, I'll just have to figure it out. By the time the first side is cooked, that frying pan is very hot, so it's quite impossible to do the most obvious plate-pan-flip thing.

Also, I didn't use bacon because I wanted to keep it light(er), and I didn't have green onions, but it will definitely be better with the onions. Of course I didn't have any of ethnic ingredients, so I used water instead of dashi - but there was some left over beer sitting around in a bottle, and I added that with the water, which seems to have been a good idea.

Instead of mayonnaise, I mixed some thick yogurt with some lemon juice, and that was very nice as a topper.

I look forward to trying this with all sorts of different veggies... and if I can figure out the pan flip, it will be a seriously handy recipe for using up odds and ends.