Served with pickled ginger and an edamame mixture, these Japanese-style pancakes are so crispy on the outside once you start eating them you won't be able to stop until their all gone.
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Divide the pancakes among serving plates. Spoon over the yoghurt mixture. Top with the edamame mixture and sprinkle with the remaining spring onion. Serve immediately.
Tip: Serve with pickled ginger and crumbled nori sheets