Savoury pancakes with pointed spring cabbage, ginger, aonori seaweed and a sprinkling of sriracha.
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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.
Stir through the cabbage, half the pickled ginger and 1 tsp of the seaweed.
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.
Typical values per serving when made using specific products in recipe
Energy | 1,593kJ/ 380kcals |
|---|---|
Fat | 15g |
Saturated Fat | 3.6g |
Carbohydrates | 36g |
Sugars | 7.1g |
Fibre | 7.7g |
Protein | 21g |
Salt | 1.7g |
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