Ingredients
1–2 tablespoons oil
2 eggs
½ cup water
1 tablespoon soy sauce
1 cup flour
1 teaspoon baking powder
4 cups chopped cabbage, thinly sliced, or shredded
2 cups extra vegetables, grated or finely chopped (e.g., carrot, celery, zucchini) *Sauces and toppings of choice for serving
*You can top with a sauce of your choice such as sweet chili sauce, soy sauce, aioli. Any leftover meat you may have available such as shredded chicken or raw diced veggie’s such as cucumber can also be served on top.
Method
In a large bowl, whisk together eggs, water, soy sauce, flour and baking powder until a thick smooth ‘pancake’ batter has formed.
Add cabbage, and extra vegetables to the pancake mix and combine.
Turn on frying pan to a medium heat and add oil.
Add around ½ cup of the mix into the pan to form a large pancake.
Cook for around 4 minutes (until nicely browned) and then flip and brown the other side.
Continue to repeat step 4 until all pancakes are cooked.
Served drizzled with sauce and other toppings of your choice.
Note: These are also great for lunches the following day.
Recipe from Real Good Kai (Wellington Regional Public
Health)