CHEESY CABBAGE + TOFU JAPANESE-INSPIRED PANCAKES

Updated at: Thu, 17 Aug 2023 03:12:03 GMT

Step 1

To make the pancake batter, put the beaten eggs, baking powder, flour and 100ml of cold water in a large mixing bowl. Season with a little salt and pepper and whisk until you have a smooth batter with no lumps.

Step 2

Whisk the sauce ingredients in a separate small bowl and keep to one side for later.

Step 3

Fold the shredded cabbage, grated cheese and smoked tofu into the batter until fully incorporated. You can swap the tofu for flakes of fish such as tuna, salmon or mackerel, or shred in some cooked chicken instead.

Step 4

Heat 1 tablespoon of the coconut oil in a medium non-stick frying pan over a medium heat, ensuring the oil coats the base of the pan.

Step 5

Spoon in half the batter and spread out to fill the pan (if making 4 smaller pancakes cook the batter in batches of 2 pancakes at a time). Press the batter down with a spatula to help form the pancakes and cook for 6-7 minutes, or until golden brown and crispy, before flipping to cook the other side for 5-6 minutes, adding another tablespoon of oil, until golden brown and crisp.

Step 6

Repeat the process with the remaining batter.

Step 7

Plate the pancakes, drizzle them with the sauce, then add a zigzag of the mayonnaise to each and sprinkle with the sesame seeds to serve.

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