This one is made with savoy cabbage and scallions folded into a simple batter. But it’s that base layer of bacon that we really want. A drizzle of spicy sriracha mayo and a sprinkling of deeply toasted sesame seeds make it down right irresistible. Cook, relax and enjoy!
What you'll need: 8 oz savoy cabbage
2 oz scallions
2 tsp sesame seeds
⅔ cup all-purpose flour
6 slices bacon
1 English cucumber
2 tablespoon rice wine vinegar
½ teaspoon toasted sesame oil
¼ cup mayonnaise
2 packets sriracha
2 large eggs
freshly ground black pepper
Equipment: large nonstick skillet
Recipe steps: 1. Salt cabbage
Trim any browned outer leaves from cabbage, then core and thinly slice, running your knife through the slices to roughly chop. Transfer to a bowl and add 1½ teaspoons salt. Toss and smash with a wooden spoon several times to help soften. Thinly slice scallions, separating whites and greens.
Toast sesame seeds
Toast sesame seeds in a small dry skillet over medium-high heat, shaking pan often, until deep golden brown, about 2 minutes.
Whisk flour, eggs and ⅔ cup water in a medium bowl until smooth. Add cabbage and scallion whites; fold until evenly combined.
Cook bacon in a large nonstick skillet over medium heat until crisp on one side, about 5 minutes. Flip bacon and add half of cabbage batter, using a spatula to spread to just cover bacon. Cook until golden, 5 minutes. Invert pancake onto a dinner plate and slide back into skillet; cook until golden and cooked through, 5 more minutes. Repeat with remaining bacon and batter.
Meanwhile, slice cucumber as thinly as possible and toss with vinegar, sesame oil, ½ teaspoon sugar and ½ teaspoon salt; season with pepper.
Whisk mayonnaise, 2 teaspoons sriracha, and 1 tablespoon water in a small bowl until smooth. Drizzle pancakes with sriracha mayo and sprinkle with scallion greens and sesame seeds. Serve with sesame cucumbers. Enjoy!