Get the Recipe
Putting trotters in a pancake batter was not my idea, though I'm kicking myself for not thinking of it. I got the idea from Hakata Tonton, a trotter-centric restaurant here in New York. You can get trotter salad, trotter dumplings, trotter hot pot, grilled trotters, and more, all with that signature Japanese service, an impenetrable screen of polite and sometimes painfully awkward formality. (When we asked our waitress if we could have our ramen noodles while our gelatinous porky broth was still full of trotters and pork belly, we were rebuffed with a firm and hard smile, nothing more.)
The concept of pig parts in pancakes not as crazy as you might think. It's not like I'm suggesting that you put say, pig's snouts in your scones.
And this is not your typical breakfast pancake, but okonomiyaki, a Japanese pancake made with shredded naga-imo (a type of mountain root), shredded cabbage, flour, eggs, and dashi. Additions to the pancake vary by region. Pork belly, various kinds of seafood and vegetables, mochi, and even cheese can go into the batter. If pork belly, why not trotters? And if trotters, why not snouts or ears? You see where I'm going with this.