Ingredients
- 1 1/2 cups gluten free plain flour
- 2 cups water
- 350g bacon, thinly sliced
- 6 eggs
- 350g Green cabbage, shredded
- 6 shallots, thinly sliced
- 1 tbsp vegetable oil
- Kewpie mayonnaise
- Tonkatsu sauce
Method
- Place the flour into a bowl. Make a well in the centre. Stir in the water whisking until smooth. Cover and place in the fridge while preparing other ingredients.
- Add bacon to a warmed large non-stick frying pan and cook until browned. Remove from pan and drain on paper towel.
- Add half of shallots and cook in the bacon fat in the pan. Stir over heat for a few minutes until crisp. Remove from pan and drain on paper towel.
- Add the eggs to the batter and whisk well. Add the cabbage, shallots and bacon.
- Heat oil in the frying pan over medium heat. Add a ladel (approx 80ml) of the mixture and swirl to even roundness of the Pancake. Cook for approximately 3 minutes until golden underneath.
- Carefully flip the Pancake and cook for another 2 minutes until golden brown.
- Drizzle tonkatsu sauce and mayonnaise over each pancake and top with crispy shallots. Enjoy
Product used in recipe
- Kewpie - Kewpie Mayonnaise
