Savory Cabbage Pancake with Bacon
Ingredients
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4 bacon strips
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¾ cup all-purpose flour
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¼ cup corn starch
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½ teaspoon kosher salt
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¼ teaspoon sugar
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¼ teaspoon baking powder
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¾ cup water
Tools
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whisk
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measuring cups
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measuring spoons
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large bowl
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spatula
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chopping board
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knife
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small bowl
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June Pan
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liquid measuring cup
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flip spatula
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cooling rack
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June Oven
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Preferences
Prepare the bacon
Arrange the bacon in a single layer on the June Pan.
June Pan
Cook the bacon
Place the June Pan on the middle shelf of the June Oven. Cook the bacon until crispy, about 10 minutes. June will notify you when your bacon is ready.
June Oven
Start the batter
In a large bowl, whisk the flour, corn starch, salt, sugar and baking powder until combined.
¾ cup all-purpose flour
¼ cup corn starch
½ teaspoon kosher salt
¼ teaspoon sugar
¼ teaspoon baking powder
whisk
large bowl
Finish the batter
Add the cold water, fish sauce, soy sauce, sesame oil and eggs to the dry ingredients. Whisk the batter until it’s evenly mixed and smooth.
¾ cup water
1 tablespoons soy sauce
Mix vegetables with batter
With a spatula, gently fold the cabbage and the white and pale green parts of the green onions into the batter.
4 cupss sliced green cabbage
Remove the bacon and add the batter
When the bacon is ready, remove the pan from the oven and place it on a cooling rack or heatproof surface. Keep the oven hot using the button below. Carefully pour the batter over the bacon and into the hot pan, using a spatula and carefully tilting the pan to distribute the batter evenly (be careful, the pan is hot!).
cooling rack
Bake the pancake
Place the pan on the middle shelf of the oven. Bake the pancake 25 minutes, until it’s golden and crispy around the edges. June will notify you when the pancake is ready.
Make the sauce
While the pancake is baking, prepare the sauce. In a small bowl, combine the ketchup, Worcestershire sauce, soy sauce and brown sugar. Mix until the sugar is dissolved. Set aside until ready to use.
2 tablespoonss ketchup
2 tablespoonss Worcestershire sauce
1 tablespoons soy sauce
2 teaspoonss light brown sugar
small bowl
Slice pancake
Remove the pan from the oven and set on a cooling rack or heatproof surface. Using a flip spatula, gently loosen the pancake from the pan. Invert or slide the pancake onto a chopping board. Slice the pancake into four equal pieces.
flip spatula
knife
Garnish and serve the pancake
Drizzle each slice with the sauce, then the mayonnaise. Garnish with the reserved dark green onion parts and furikake. Serve warm.
mayonnaise
furikake