zoom Japanese-style ginger & cabbage pancake

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    Japanese-style ginger & cabbage pancake

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    Japanese-style ginger & cabbage pancake

    • Vegetarian
    • Preparation time: 15 minutes
    • Cooking time: 10 minutes to 12 minutes
    • Total time: 25 minutes to 27 minutes 30 minutes

    Serves: 2


    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
    ½-1 tbsp sriracha 


    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.  

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