Eggs are extraordinary things. I often marvel at the fact that eggs are used in so many different types of food and cuisines. You can separate egg whites from egg yolks, whip them up and they become soufflés. Stir-fry them with some tomatoes, and they become an iconic Chinese dish. You can even make pancakes from JUST eggs and bananas.
Today I decided to make something I’ve had once or twice in pseudo Japanese restaurants. They’re usually giant and covered in mayonnaise; I went for a slightly healthier approach!
Ingredients:
- 3 eggs
- 1/5 cup of all purpose flour
- 1/4 of a cabbage, finely shredded/chopped
- 3 stalks of green onions, finely chopped
- 3 strips of bacon
- 1 teaspoon of sesame oil
- 1 teaspoon of soy sauce
- 1 teaspoon of salt
- Oil for cooking
Tips:
- The egg mixture will not completely integrate with the cabbage, so when you put the mixture into the frying pan, make sure to use a spoon so you can get enough egg mixture for each pancake.
- This makes about 6 – 7 pancakes; the recipe can easily be adjusted to make more or fewer!
- Don’t crowd the pancakes in the pan.
- You may need to add oil before each batch.
How to serve:
- I like it with a light soy-based sauce!
Directions
- Heat up a pan and place your bacon pieces in the pan.
- Cook the bacon until crispy; set aside in a bowl.
- Chop or shred your cabbage.
- Cut the bacon into small pieces.
- Beat the eggs, and then combine the shredded cabbage, bacon and all other ingredients in a mixing bowl; mix well.
- Heat up oil in a pan.
- Grab one handful of mixture and place in the pan; flatten the mixture into a pancake looking shape in the pan.
- Fit as many as 4 into the pan (3 if you’re nervous)
- Flip and cook the pancakes until both sides are golden brown.
- Ready to serve!
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