Savoury Cabbage Pancakes with Spring Onion, Tangy Sauce and Mayo
Inspired by techniques from NYT Cooking, Serious Eats and America's Test Kitchen.
Thick, tender cabbage and spring onion pancakes cooked until golden and set, brushed with a sweet-tangy ketchup and soy sauce and finished with zigzags of mayonnaise and sesame seeds.
Always check the labels of the products you use.
Method
- 1
Mix the sauce. Stir the ketchup, soy sauce, sugar and 1 tsp water together until the sugar dissolves. Spoon the mayonnaise into a piping bag. Having the toppings ready means you can finish the pancakes the moment they are cooked.
- 2
Make the batter. Whisk the eggs and cold water in the large bowl, then whisk in the flour, baking powder and salt until smooth. Fold in the cabbage, the white and light green spring onion and the ginger until every shred is coated. Use it straight away, while the baking powder is still active, so the pancakes stay light.
- 3
Cook the first side. Heat 2 tbsp oil in the frying pan over medium heat. Add half the batter and spread it into an even 20cm round about 2.5cm thick, without pressing down. Cover and cook over medium-low heat for 8-10 minutes, until the underside is set and deep golden; the lid traps steam to help cook the thick pancake through.
- 4
Flip with a plate. Slide the pancake onto the plate, put the pan upside down over it and, holding both firmly, turn them over together. This keeps the thick pancake in one piece where a fish slice alone might break it.
- 5
Cook through. Cover and cook for 8-10 minutes more, until golden on the second side and cooked through. The centre should feel springy rather than wet, and the probe should read 71°C in the middle, as the batter contains raw egg. Keep warm on a plate while you cook the second pancake with the remaining oil and batter.
- 6
Finish and serve. Brush the sauce over each pancake, pipe the mayonnaise over in fine zigzags and scatter with the dark green spring onion and sesame seeds. Cut each into quarters and serve hot.
Storage
Cool leftovers within 2 hours and refrigerate for up to 3 days. Reheat in a hot oven or a dry frying pan until piping hot (74°C).
Equipment
- large mixing bowl
- whisk
- 24-26 cm non-stick frying pan with a lid
- large flat plate
- fish slice
- 2 small piping bags or freezer bags with a corner snipped
- instant-read probe thermometer
- pastry brush
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 466 kcal |
| Protein | 12.7 g |
| Carbohydrate | 44.4 g |
| of which sugars | 10.1 g |
| of which free sugars | 5.4 g |
| Fat | 27.1 g |
| of which saturates | 4 g |
| Fibre | 4.7 g |
| Salt | 2.2 g |
Protein per 100 kcal
2.7 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
