¾ cup(120g) plain flour 1 tsp baking powder 4 eggs 2 tsp S&B Wasabi Paste 43g ½ cabbage, finely chopped 1 spring onion, finely chopped 160g squid tube, finely chopped 3 tbsp vegetable oil aonori, bonito flake, pickled red ginger, to garnish (optional) 2 tsp S&B Wasabi Paste 43g, to serve 3 tbsp mayonnaise, to serve
Combine and mix flour, baking powder, eggs, S&B Wasabi Paste and 200ml water in a large bowl. Then, add chopped cabbages, spring onions and squids into the batter mix. Mix well. Divide mixture into 6 portions.
Heat ½ tbsp oil over medium heat in a pan. Add 1 portion of batter mix, cook for 5 mins or until bottom is golden brown. Flip over and thoroughly cook the other side until golden brown.
Put the pancake onto an oven tray, set aside and keep warm. Repeat steps to cook the remaining 5 pancakes.
Put all 6 pancakes in the oven at 100℃ for 5 mins. Remove from oven and serve hot. Garnish with aonori, bonito flakes and pickled red ginger.
Mix S&B Wasabi Paste and mayonnaise as dipping sauce, then serve on the side.