Japanese-style ginger & cabbage pancake

Japanese-style ginger & cabbage pancake

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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Ingredients

  • 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

Method

  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.

  2. Stir through the cabbage, half the pickled ginger and 1 tsp of the seaweed.

  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.

Nutritional

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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