Japanese-style ginger & cabbage pancake

Name: Japanese-style ginger & cabbage pancake
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 2
Ingredients: 75 g plain flour; 4 British Blacktail Medium Free Range Eggs; 2 tsp light soy sauce; ½ pointed spring cabbage, shredded; 15 g Clearspring Sushi Ginger, finely sliced; 2 tsp Cooks' Ingredients Aonori Seaweed; ½ tbsp sunflower oil; 1 tbsp sriracha

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

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Vegetarian

Serves2
CourseMain meal
Prepare15 mins
Cook12 mins
Total time27 mins

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75g plain flour
4 British Blacktail Medium Free Range Eggs
2 tsp light soy sauce
½ pointed spring cabbage, shredded
15g Clearspring Sushi Ginger, finely sliced
2 tsp Cooks' Ingredients Aonori Seaweed
½ tbsp sunflower oil
1 tbsp sriracha

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