Chow Chow Pancakes with Soup Bean Mayo Recipe

By: The Local Palate
Hickory Chow Chow Pancakes or chow chow okonomiyaki

Chow chow is a North American pickled relish that is made of cabbage, green tomatoes, peppers, and other end-of-summer vegetables. Chef Travis Milton of Hickory in Bristol, Virginia, and his sous chef take this great and flavorful topping and turn it into something completely new.

These chow chow pancakes are inspired by techniques from Japan and China with the concept of okonomiyaki. Okonomiyaki are cabbage pancakes with crispy edges and a light center. Milton adds extra savory notes to his version with bits of chopped bacon, onions, and eggs, which also layers the flavors. Milton tops his flaky chow chow pancakes with a spicy and tangy Soup Bean Mayo sauce that packs just the right amount of kick.

Both homemade or store-bought chow chow work in this recipe. Milton suggests a mustard-based version, so look for a sweet-hot jarred version. Okonomi sauce and furikake (a sesame-garlic seasoning) are available in Asian markets.

recipe heading-plus-icon


Serves 4 to 6

  • 2 cups flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 cup chow chow, drained, plus ¾ cup reserved pickling liquid
  • 1½ tablespoons buttermilk (Milton uses Cruze Farm)
  • 1 egg
  • ¼ cup finely diced onion
  • ½ teaspoon ramp-flavored salt (Milton uses J.Q. Dickinson Salt-Works) or Kosher salt
  • ½ teaspoon black pepper
  • 1 cup cooked bacon, chopped (Milton uses Benton’s Bacon) plus 1 tablespoon reserved
  • Soup Bean Mayo (recipe follows)
  • Okonomi sauce, furikake seasoning, and sliced scallion greens for serving
  • For the Soup Bean Mayo
  • ½ cup canned pinto beans, drained, plus 1 teaspoon reserved bean liquid
  • 1 egg yolk
  • 2 teaspoons cider vinegar
  • ½ teaspoon dijon mustard
  • 1¼ cups canola oil
  1. In a large bowl, sift together flour, baking powder, and baking soda. Add chow chow, pickling liquid, buttermilk, egg, onion, salt, pepper, and bacon. Stir well to combine.
  2. Heat a cast-iron skillet over medium-high heat. Add bacon fat and heat until shimmering. Ladle 2 ounces of pancake batter into skillet. Once bottom edges are browned, about 2 to 3 minutes, flip pancake and cook 2 to 3 minutes more. Once pancake is puffed up but firm in the center and cooked through, transfer it from a skillet to a plate. Repeat with remaining batter.
  3. To serve, drizzle pancakes with Soup Bean Mayo and okonomi sauce and garnish with furikake and scallion greens.
  • Recipe By
    Chef Travis Milton of Hickory at Nicewonder Farm & Vineyard Resort in Bristol, Virginia.
Featured Articles

Keep Reading


Brussels Sprouts with Chow Chow Vinaigrette

Trim stems from brussels sprouts, then slice them in half lengthwise. Toss with 2 [...]


Cauliflower Chow-Chow

Combine vegetables and 2 tablespoons of salt in a large mixing bowl and mix [...]



By now everyone knows about okonomiyaki, all your favorite restaurants now carry it in [...]

Leave a Reply

Be the first to comment.

The Wine Lover Issue


1 year for only $24.99

1 year
for only $24.99

Subscribe and Save 72%!

Suscribe Now
The Travel Issue