Cabbage Pancakes

01Method

1. 1

   Thinly slice 4 scallions for the pancake batter and set aside; slice the remaining scallions separately for garnishing at the end.

2. 2

   In a large bowl, whisk together the eggs, flour, water, soy sauce, sesame oil, a portion of the salt, and pepper until smooth. Stir in the shredded cabbage, grated carrot, and the 4 sliced scallions until evenly incorporated.

3. 3

   Warm a portion of the sesame oil in a large skillet over medium-high heat. Drop four portions of the cabbage mixture into the pan and press each into a thin round. Cook without moving until the undersides are golden brown, about 2 minutes, then flip and cook until the second side is golden and crisp, about 2 more minutes. Transfer to paper towels to drain. Add the remaining sesame oil to the skillet and repeat with the rest of the batter. Season all pancakes with the reserved salt.

4. 4

   For the Sriracha mayo, stir together the mayonnaise and Sriracha in a small bowl until smooth.

5. 5

   For the dipping sauce, whisk together the soy sauce, honey, rice vinegar, Sriracha, and sesame oil in a bowl until combined.

6. 6

   Drizzle the finished pancakes with the Sriracha mayo, scatter the reserved scallions on top, and serve alongside the dipping sauce.