Ingredients
8
8 servings
- •1 bunch scallions
- •4 large eggs
- •0.33333334326744 cup all-purpose flour
- •2 tablespoons water
- •1 tablespoon soy sauce
- •2 teaspoons sesame oil
- •1.5 teaspoons kosher salt, divided
- •0.5 teaspoon pepper
- •1 pound finely shredded cabbage
- •1 large carrot, grated
- •0.25 cup sesame oil
- •0.25 cup mayonnaise
- •1 tablespoon Sriracha
- •2 tablespoons soy sauce
- •1 tablespoon honey
- •2 teaspoons rice vinegar
- •1 teaspoon Sriracha
- •1 teaspoon sesame oil
Instructions
- Prepare pancakes: Thinly slice 4 scallions and set aside for pancakes. Thinly slice remaining scallions and set aside for garnish.
- Whisk eggs, flour, water, soy sauce, 2 teaspoons sesame oil, 1 teaspoon salt, and pepper together in a large bowl until smooth. Fold in cabbage, carrot, and 4 sliced scallions until well combined.
- Heat 2 tablespoons sesame oil in a large skillet over medium-high heat. Place 4 scoops cabbage mixture (about 1/3 cup each) into the hot skillet and spread into thin circles. Cook, undisturbed, until golden brown, about 2 minutes. Flip and cook until cooked through and golden and crisp on the other side, about 2 more minutes. Drain on paper towels. Add 2 tablespoons sesame oil to the skillet and use remaining batter to make 4 more pancakes. Sprinkle all pancakes with remaining 1/2 teaspoon salt.
- Prepare Sriracha-mayo: Mix mayonnaise and Sriracha together in a small bowl until well combined.
- Prepare dipping sauce: Whisk soy sauce, honey, rice vinegar, Sriracha, and sesame oil together until well combined.
- Drizzle pancakes with Sriracha-mayo and garnish with reserved sliced scallions. Serve with dipping sauce.
Nutritional Facts
Per 8 servings
- Calories: 220
- Carbohydrate: 14g
- Fat: 17g
- Fiber: 3g
- Protein: 6g
- Sugar: 5g
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