Savory Cabbage Pancakes

Ingredients

• 2 extra large eggs
• 1/2 cup water
• 1.5 Tbsp soy sauce
• 1 Tbsp toasted sesame oil
• 3/4 to 1 cup all-purpose flour
• 4-5 cups shredded green cabbage
• 1 carrot
• 3 green onions
• 2 Tbsp oil for frying
• 1/4 cup mayonnaise
• 2 Tbsp sriracha
• 1/2 Tbsp sesame seeds
• 2 green onions

Directions

1. Pull off any wilted outer leaves from the cabbage. Cut the cabbage into quarters, trim away the core, then thinly slice or shred half of it, stopping when you have 4-5 cups shredded cabbage. Peel the carrot and grate it on the large holes of a cheese grater. Slice the green onions.
2. Whisk the eggs in a large bowl, then add the water, soy sauce, and sesame oil and whisk again until smooth. Add the flour while whisking, 1/4 cup at a time, until you have a thick, smooth batter, using about 3/4 to 1 cup total flour.
3. Fold the cabbage, carrots, and green onion into the batter until the vegetables are evenly mixed and coated.
4. Put 1/2 Tbsp oil in a non-stick or cast iron skillet, then set it over medium heat. When the pan is hot, scoop in 3/4 cup of the vegetable-batter mixture. Use your spatula to flatten it into a round about 6 inches across and 1/2 inch thick. Cover the skillet so the steam stays inside and helps the cabbage soften as it cooks. Let the pancake cook until the underside is golden brown, 3-5 minutes, then turn it over and cook until the other side is golden brown too. As the pancakes finish, stack them on a plate and cover the plate loosely with foil so they stay warm until you’re ready to eat. Give the skillet more oil as needed while you cook the remaining pancakes.
5. For the sriracha mayo, stir 1/4 cup mayonnaise with 2 Tbsp sriracha in a small bowl. Drizzle it over the pancakes just before serving, then finish with sesame seeds and sliced green onion.