Easy Japanese-style pancake

Instructions

1 Place eggs in a large mixing bowl, whisking to combine. Add cabbage, carrot, flour and soy sauce, mixing well to combine. Add tofu, half the spring onion and half of the sesame seeds, folding to combine.

2 Lightly spray a large non-stick frying pan with oil and heat over medium-high heat. Add half the pancake mixture, swirling pan to cover base. Cook for 3–5 minutes, or until bubbles start to appear around edges. Carefully slide pancake onto a large plate, then place pan on top and invert both plate and pan to flip pancake. Cook on the other side for 2–3 minutes, or until golden.

3 Transfer pancake to a large plate and cover with tea towel to keep warm. Repeat with the remaining mixture. Cut pancakes in half and divide among four serving plates. Sprinkle with remaining spring onion and sesame seeds. Serve drizzled with extra soy sauce and Sriracha mayo sauce, if using.