1/2 cabbage, shredded

1 carrot, shredded

1 spring onion, finely chopped

1 cup flour

2 eggs

1 cup water

Salt and pepper

Japanese mayo

Okonomiyaki sauce or bbq sauce


Place the cabbage, carrot and spring onion in a large bowl and toss to combine.

Add the flour, egg and water to the bowl and stir to combine. If the mixture is too runny add some flour, if too thick add some water.

Season the mixture with salt and pepper.

Heat a large non stick frying pan over medium heat.

Add a large serving spoon size of the mixture to the pan and smooth out in the pan.

Place the lid on the pan and cook for 4-5 minutes. Take the lid off, flip the pancake and cook for a further 4-5 minutes then remove from the pan. Repeat this step with the remaining mixture.

Drizzle each pancake with the Japanese mayo and Okonomiyaki sauce, or bbq sauce depending on what you have, and sprinkle over spring onion.


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