Corned Beef and Cabbage Savory Pancakes
Makes about 5
1 small head green cabbage
1 medium carrot
3 green onions
1 cup finely sliced and diced cooked corned beef (about ½ pound)
2 extra-large eggs
½ cup water
1 ½ tablespoons soy sauce
1 tablespoon toasted sesame oil
¾ to 1 cup flour
Vegetable oil for frying
Toppings:
¼ cup mayonnaise
2 tablespoons sriracha or to taste
½ tablespoon sesame seeds
2 green onions, sliced
Remove any wilted leaves from outside of cabbage and discard.
Cut cabbage into quarters and remove core. Thinly slice or shred half the cabbage or until you have 4 to 5 cups.
Peel carrot and shred using a large-hole grater. Slice the 3 green onions, then slice and dice corned beef to measure 1 cup.
In a large bowl, whisk together the eggs, water, soy sauce and sesame oil until smooth. Begin whisking in the flour, ¼ cup at a time, until it forms a thick, smooth batter (about ¾ cup to start; if first pancake is too loose, add more).
Add cabbage, carrot, green onions and corned beef and stir until vegetables are mixed and everything is evenly coated with batter.
Heat ½ to 1 tablespoon oil in a nonstick or cast-iron skillet over medium heat. Once hot, add ¾ cup vegetable-batter mixture. Press it down into the hot skillet to form a circle about 6 inches in diameter and ½ inch thick. Place a cover on the skillet to hold in the steam, which will help the cabbage soften as it cooks. Cook until golden brown on the bottom, 3 to 5 minutes, then — using an extra-wide spatula — flip and cook until golden brown on the second side.
Pile the cooked pancakes on a plate and cover with foil to keep them warm until ready to eat. Add more oil to skillet as needed.
For a bit of kick, mix together mayo and sriracha in a small bowl. Drizzle over the pancakes just before serving, followed by a sprinkle of sesame seeds and sliced green onions.