2. Shred cabbage, julienne or grate carrot, slice spring onions (reserve tops for toppings) and beans. Stir through batter until coated.
3. Heat frypan (see notes) over medium-high heat with 1/2 tbsp oil. Ladle 1/4 of the batter into pan, spread out to 1.5cm thickness. Cook for 2-3 minutes on each side, or until golden and cooked through. Remove to a plate and repeat with remaining batter.
4. Cut pear into matchsticks and slice spring onion tops. Toss with broccoli sprouts.
5. Combine 3 tbsp sweet chilli sauce and 1 tbsp soy sauce (see note).
6. Divide pancakes between plates. Top with fresh vegetables and drizzle over sauce to serve.
Rice bran, peanut or grapeseed oil works well for an extra crispy pancake.
A small size frypan (26cm) works best, or you can make the pancakes into fritters.
Traditionally Japanese mayonnaise is used to drizzle over the top of the pancake. You can combine 1 tbsp mayonnaise instead of soy sauce if you prefer.
potato/corn flour mix 1 packet (300g)
savoy cabbage 1/2
spring onions 1/3 bunch
green beans 1/2 punnet (125g)
broccoli sprouts 1/2 punnet
From your pantry:
oil (for cooking), pepper, soy sauce, sweet chilli sauce