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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

  • 50 g Plain flour
  • 1 Egg
  • 1 tbsp Soy sauce
  • 1 tbsp Sesame oil
  • ¼ cup of water (we may not us it all)
  • 1 tbsp Olive oil

For the filling

  • ½ Small red cabbage
  • ½ Small red onion
  • 3 Bacon rashers, diced
  • 1 Small carrot
  • 1 tsp Olive oil

For the toppings

  • Sriracha Mayo
  • 2 Finely chopped spring onions
  • 2 Large eggs

Asian-inspired Cabbage & Bacon Pancakes

Served with poached eggs and sriracha mayonnaise

  1. 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.
  2. 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.
  3. Finely slice the cabbage and onion. Grate the carrot.
  4. Add veggies and bacon to the batter mix and stir well.
  5. 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.
  6. Once pancakes are cooked, poach your eggs.
  7. Add three pancakes to each plate, top with sriracha mayonnaise, spring onions and egg.