Ingredients
- 1/2 head of Cabbage, thinly sliced
- 3 medium Carrots, grated
- 3 leaves of Silverbeet with stalks removed
- 1/3 cup Homemade Kim Chi
- 1 teaspoon Salt
- 1 cup All Purpose Flour
- 6 large Eggs
- Vegetable oil for frying
- 1/4 cup Tomato sauce
- 2 Tablespoon Dark Soy Sauce
- 1/2 teaspoon Dijon Mustard
- 1 Tablespoon Rice Cooking Wine
- 2 Tablespoons Honey
- 1/2 teaspoon Onion Powder
- 1/2 teaspoon Garlic Granules
- 1/8 teaspoon Ground Ginger
- Kewpie Mayo
- Sesame Seeds
- Sriracha Chili Sauce
Method
- Combine grated and thinly sliced vegetables in a large bowl.
- Add Flour and mix, coating all the vegetables.
- Add Eggs, again mixing through until well combined.
- Heat up the oil in the fry pan.
- Cook mixture in frypan for 5 minutes each side on medium heat adjusting timing and setting to suit your pancake size and cooktop.
- To make the tangy sauce combine, tomato sauce, soy sauce, dijon mustard, rice cooking wine, honey, onion powder and garlic granules in a small saucepan.
- Cook sauce until it reduces down to a thick consistency, approximately 5-10 minutes depending on heat and how thick you want it.
- Plate up pancake with a swizzle of kewpie mayo, sriracha sauce, the tangy sauce along with sesame seeds and micro herbs or water cress.
Product used in recipe
- Kewpie - Kewpie Mayonnaise
- Obento - Rice Wine Vinegar
- Lee Kum Kee - Premium Dark Soy Sauce
- Kewpie - Kewpie Mayonnaise Sriracha Flavour
