Makes 4 pancakes

Ingredients:

150g plain flour (1 cup + 2 Tbls.)

2.5 tsp. baking powder

1 tsp. fine salt

1.5 tsp. sugar

1 egg

1 Tbls. neutral oil

220ml water (just shy of 1 cup)

1/4 of a large head of cabbage, shredded

1 large carrot, peeled and grated

3 green onions, thinly sliced

Optional protein: uncured bacon or thinly sliced pork belly, prawns or squid

Toppings (top 3 are a must, the rest are optional):

Katsuobushi

Kewpie

Bulldog sauce

Aonori/nori

unsweetened pickled ginger

Method:

Mix together oil, water and egg. Then mix together with the dry ingredients. Whisk to combine. Fold in the cabbage, carrot and spring onion.

Heat a nonstick skillet over low/medium heat. If using pork belly or bacon, (and squid or prawns) lay a few slices down or a few pieces down first and then spoon 1/4 of the batter over the top. Cook on a low flame for 5-7 minutes and then flip and cook on the other side for an additional 2 minutes. Keep warm while you repeat the process and cook the others. Squeeze some bulldog and kewpie sauces over each pancake and then sprinkle with katsuobushi, nori and pickled ginger (if using). Serve warm.