Japanese cabbage pancake, perfect as a light lunch or brunch.

Ingredients

• 3 eggs
• 1 dl wheat flour
• 1 dl milk
• 1 pinch baking powder
• 1/2 tsp salt
• 1 pinch black pepper
• Rapeseed oil for frying

Topping:

• Spring onion
• 2 tbsp mayonnaise
• 1 tsp mussel powder
• Sriracha sauce
• Sesame seeds (preferably toasted for a few minutes in a dry frying pan)

Instructions: 

1. Whisk together flour, baking powder, milk, salt, pepper, and eggs in a bowl.
2. Finely shred the white cabbage and stir into the batter.
3. Heat the oil in a frying pan.
4. Pour in half of the batter and shape it into a round pancake.
5. Fry for a few minutes until the underside is browned and crispy.
6. Flip and fry the other side. Do the same with the second pancake.
7. Finely chop the spring onion.
8. Mix mayonnaise and mussel powder.
9. Drizzle with mayonnaise, sriracha, spring onion, and sesame seeds.