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Japanese-style ginger & cabbage pancake
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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
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.
Typical values per serving: