cooco logo
Search icon
Notification icon
Japanese-style ginger & cabbage pancake

Japanese-style ginger & cabbage pancake

By Dylan Hanna
15’ Prep time
12’ Cook time
27’ Total time
380 Calories
2 Serving

Summary

Savoury pancakes with pointed spring cabbage, ginger, aonori seaweed and a sprinkling of sriracha.
Dylan Hanna 0 Followers

Step by Step

Check circle icon

Step 1

Sift the flour into a mixing bowl and make a large well in the centre. Add the eggs and soy and whisk to create a smooth batter. Add 2-3 tbsp water if needed to reach the consistency of double cream.
Check circle icon

Step 2

Stir through the cabbage, half the pickled ginger and 1 tsp of the seaweed.
Check circle icon

Step 3

Warm the oil in a nonstick frying pan over a low heat. Pour in the batter and cook for 5-6 minutes, until golden on the underside. Invert the pancake onto a plate then slide it back into the pan. Cook for a further 5-6 minutes, until cooked through. Drizzle over the sriracha and sprinkle with the remaining ginger and seaweed.

Ingredient

  • Light soy sauce
    Light soy sauce
    2 tsp
  • British blacktail medium free range eggs
    British blacktail medium free range eggs
    4
  • Pointed spring cabbage
    Pointed spring cabbage
    0.5
  • Sunflower oil
    Sunflower oil
    0.5 tbsp
  • Clearspring sushi ginger
    Clearspring sushi ginger
    15 grams
  • Cooks' ingredients aonori seaweed
    Cooks' ingredients aonori seaweed
    2 tsp
  • Sriracha
    Sriracha
    1 tbsp
  • Plain flour
    Plain flour
    75 grams

Nutrition Facts

View nutrition facts
User Avatar Cooco Assistant

Press Start button to talk to assistant