- Make the batter by whisking the egg, soy sauce, sesame oil and flour until you have a thick paste. Then, add water a few tablespoons at a time, whisking constantly until you have a smooth batter - you’re looking for thicker than your average crepe pancake batter but thin enough to fall off a spoon.
- Heat a splash of oil in a large frying pan and fry the bacon until it starts to crisp. Remove from pan and set to one side.
- Finely slice the cabbage and onion. Grate the carrot.
- Add veggies and bacon to the batter mix and stir well.
- Heat oil in the same frying pan on a medium to high heat. Using a ladle, half fill with the pancake mixture and pour into the pan. Use a spatula to shape each into a roughly round shape and push down. You will probably need to do this in 2 - 3 batches depending on the size of your pan. Cook for 3-4 minutes each side, until golden brown on the outside and cooked through. Remove from pan and keep warm in tin foil.
- Once pancakes are cooked, poach your eggs.
- Add three pancakes to each plate, top with sriracha mayonnaise, spring onions and egg.
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Prep
25 minutes
Total
25 minutes
Asian-inspired Cabbage & Bacon Pancakes
Served with poached eggs and sriracha mayonnaise
Serves
6 small pancakes
US|Metric
ingredients
For the pancakes
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50 g Plain flour
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1 Egg
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1 tbsp Soy sauce
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1 tbsp Sesame oil
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¼ cup of water (we may not us it all)
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1 tbsp Olive oil
For the filling
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½ Small red cabbage
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½ Small red onion
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3 Bacon rashers, diced
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1 Small carrot
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1 tsp Olive oil
For the toppings
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Sriracha Mayo
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2 Finely chopped spring onions
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2 Large eggs
Asian-inspired Cabbage & Bacon Pancakes
Served with poached eggs and sriracha mayonnaise
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