Japanese Cabbage Pancake

Pancakes:

• 2 cups cabbage, thinly sliced
• 1 red onion, thinly sliced
• 3 green onions
• 6 slices bacon, cooked (save the bacon fat)
• 1 cup corn starch
• 1 cup flour
• 6 eggs
• 2 tablespoons sesame oil
• 1/2 cup cilantro, chopped
• Maldon sea salt
• Pepper
• Hot sauce, optional to taste
• Vegetable oil

Sriracha Mayonnaise:

• 1 cup mayonnaise
• 1/4 cup sriracha
• 2 garlic cloves, minced
• 1 lime, zested
• 1 lime, juice
• sea salt

Additional:

• Hoisin sauce
• Cilantro, chopped

Japanese cabbage pancakes

1. Place shredded cabbage, garlic, green onions, cooked chopped bacon, and red onions in a large bowl.
2. In a separate bowl mix starch, flour, eggs, water, sesame oil, hot sauce and half of the cilantro together.
3. Pour slurry over cabbage and mix thoroughly. Season with salt and pepper. Let this sit for 1/2 an hour for the cabbage to wilt into the slurry.
4. Heat an omelet pan on the stove with 1/4 inch of vegetable oil and a teaspoon of bacon fat if you saved it. When hot, fill halfway with batter and turn heat to medium. Stir around the edges and then pat down until it forms a patty shape. When brown and crispy on the bottom flip over. Continue cooking until cooked through and crispy.
5. Continue filling the pan until all batter is used. Add more oil and bacon fat as needed.  When coming out of the pan sprinkle with flake sea salt.
6. Serve pancakes with spicy sriracha mayonnaise, hoisin sauce, and chopped cilantro.

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Sriracha Mayonnaise

1. Mix all ingredients.
2. Taste for seasoning and pour into a squeeze bottle if you have one.

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