Ingredients

For the Pancake:

• 3 scallions (separated into white and green parts)
• 4 cups shredded green cabbage (from 1 small head)
• ¾ cup all-purpose flour
• ½ teaspoon grated fresh ginger
• 4 large eggs (lightly beaten)
• 2 tablespoons soy sauce (or tamari), divided
• 2 tablespoons neutral oil (such as canola)

For the Sauce:

• ¼ cup mayonnaise
• 1 teaspoon sriracha
• ¼ cup ketchup
• 1 tablespoon Worcestershire sauce (or vegetarian Worcestershire)

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Instructions

Step 1: Prepare the Cabbage Mixture

• Slice the scallions, separating the white and green parts.
• In a large bowl, combine shredded cabbage, sliced white scallions, flour, grated ginger, eggs, and 1 tablespoon of soy sauce. Stir until well mixed.

Step 2: Cook the Pancake

• Heat the oil in a large nonstick skillet over medium heat.
• Add the cabbage mixture to the skillet, pressing it to flatten and cover the bottom of the pan.
• Cover and cook for about 8 minutes, until the bottom is golden.
• Carefully flip the pancake and cook, uncovered, for about 5 more minutes until golden on both sides.
• Transfer the pancake to a serving platter.

Step 3: Prepare the Sauces

• In a small bowl, mix mayonnaise, sriracha, and 2 teaspoons of water.
• In another small bowl, combine ketchup, Worcestershire sauce, and the remaining 1 tablespoon of soy sauce.

Step 4: Serve

• Drizzle both sauces over the pancake and sprinkle with sliced green scallions.
• Slice into wedges and serve hot.

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