Makes 2 pancakes
Prep time: 10 mins
Cook time: 10 mins plus 1 hour chill time
Ingredients
· 100 g gluten-free flour
· 100 g brown or white teff flour
· 250 ml milk
· 2 large eggs
· 1 tbsp sesame oil
· 1 garlic clove, finely sliced
· ¼ Chinese cabbage, shredded
· 1 spring onion, finely diced, with green tops reserved
· Pickled ginger, roasted shallots, toasted sesame seeds, kewpie-style mayonnaise and BBQ sauce, to serve
Method
1. Whisk the flours, milk and eggs together.
2. Heat sesame oil in a frying pan. Add garlic, cabbage and the white part of the spring onion and cook for 4–5 minutes.
3. Pour in the batter and mix gently so the vegetables are evenly distributed.
4. Cook for 3–4 minutes, flip, then cook another 4–5 minutes until golden and cooked through.
5. Top with mayonnaise and BBQ sauce in a criss-cross pattern, then add spring onion, shallots and sesame seeds. Serve with pickled ginger.
Recipe inspiration courtesy of Outback Harvest.