Japanese Savory Cabbage Pancakes (Print Version)
# Ingredients:
→ Batter
01 -
4 strips of bacon, chopped with fat and skin trimmed
02 -
2/3 cup all-purpose flour
03 -
2 tablespoons potato starch
04 -
1/2 cup lukewarm water
05 -
1 teaspoon soup stock granules
06 -
3 eggs
07 -
1/4 cabbage (roughly 300g), thinly sliced
08 -
1-2 green onions, chopped
09 -
1/2 cup canned corn
10 -
1 tablespoon cooking oil
→ Toppings
11 -
2 tablespoons Japanese mayo
12 -
2 tablespoons sweet savory sauce
13 -
1 teaspoon dried seaweed powder
14 -
1 teaspoon dried fish flakes
# Instructions:
01 -
Fry the bacon pieces until crispy without adding oil as they'll cook in their own grease. Let them cool down after cooking.
02 -
Dissolve your soup stock in lukewarm water, crack in eggs and lightly whisk. In another bowl, combine flour and potato starch, then pour your egg mixture into it. Stir gently until smooth.
03 -
Throw in your sliced cabbage, some green onions, your crispy bacon bits, and corn. Fold everything together just enough to cover with batter - don't overmix or you'll lose the fluffiness.
04 -
Warm up your pan with a touch of oil. Pour batter to create pancakes around 4 inches across. Cook them a few minutes per side until they turn golden.
05 -
When served, squirt Japanese mayo and sweet sauce over each pancake. Scatter some seaweed powder, fish flakes, and the leftover green onions on top.
# Notes:
01 -
Keeps in your fridge for up to 3 days
02 -
Switch up the meat with options like prawns, diced chicken, or sliced beef
03 -
Great way to use up veggie leftovers