Step 1

Whisk together the flour, baking powder, diluted miso, egg, chilli flakes and 1 tablespoon of sesame oil in a mixing bowl. Add the shredded vegetables and stir until well coated.

Step 2

Heat up the remaining 2 tablespoons of sesame oil in a medium non-stick frying pan over a medium-high heat. Add half the vegetable pancake batter to the pan and spread it out using the back of a spoon. Fry for 3 minutes until crisp, then flip over and cook on the other side for a further 3 minutes. Keep warm whilst you repeat with the remaining mix to make a second pancake.

Step 3

Serve with the toppings of your choice.