Name: Japanese cabbage pancakes
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1¾ cups (255g) plain (all-purpose) flour; ⅓ cup (50g) cornflour (cornstarch); 2 free-range eggs; 1½ cups (375ml) water; 6 cups (480g) finely shredded cabbage; ⅓ cup (90g) red pickled ginger; 2 tablespoons sesame oil; 2 green onions (scallions), sliced thinly; red pickled ginger, extra, to serve; 1 tablespoon sesame seeds, toasted; Dipping sauce; ¼ cup (60ml) light soy sauce; 1 tablespoon rice wine vinegar; 2 teaspoons sesame oil

Ingredients

1¾ cups (255g) plain (all-purpose) flour

⅓ cup (50g) cornflour (cornstarch)

2 free-range eggs

1½ cups (375ml) water

6 cups (480g) finely shredded cabbage

⅓ cup (90g) red pickled ginger

2 tablespoons sesame oil

2 green onions (scallions), sliced thinly

red pickled ginger, extra, to serve

1 tablespoon sesame seeds, toasted

Dipping sauce

¼ cup (60ml) light soy sauce

1 tablespoon rice wine vinegar

2 teaspoons sesame oil

Method

1.Whisk flour, cornflour, eggs and the water in a large bowl until smooth and combined; stand for 15 minutes.

2.Meanwhile, preheat oven to 120°C/250°F. Line an oven tray with baking paper.

3.Meanwhile, make dipping sauce. Combine ingredients in a small bowl.

4.Add cabbage and ginger to the batter; stir to combine.

5.Heat 2 teaspoons of the oil in a large frying pan over medium heat. Spoon one quarter of the batter mixture into pan, flattening to form a 2.5cm (1-inch) thick pancake; cook pancake for 4 minutes each side or until golden and cooked through. Transfer to tray; keep warm in oven. Repeat process with remaining batter to make four pancakes in total.

6.Top pancakes with green onion, extra pickled ginger and sesame seeds; serve with dipping sauce.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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