Instructions
Follow the steps and taste along the way.
Prepare the cucumber salad
Cut the cucumber into thin half-moons. Toss with 20 ml of the rice vinegar, the sugar, and 1 g of salt. Set aside while you prepare the pancakes.
Mix the batter and vegetables
Whisk the chickpea flour with the water and 3 g of salt until smooth; let the batter rest for 10 minutes. Finely slice the cabbage, coarsely grate the carrot, slice the spring onion into rounds, and mince the garlic. Stir the vegetables into the batter.
Make the dip
In a small bowl, mix the soy sauce, the remaining 15 ml of rice vinegar, the sesame oil, chili flakes, and sesame seeds. Set aside.
Fry the pancakes
Heat one-third of the oil in a pan approximately 24 cm in diameter over medium heat. Add one-third of the batter and vegetables and spread into a pancake about 1 cm thick. Cook for 4 minutes, until the underside is golden and the edges start to lift away, then carefully flip and cook for another 3–4 minutes. Make the remaining two pancakes in the same way, using 10 ml of oil for each.
Serve warm
Divide the warm pancakes among three plates. Serve with the cucumber salad and sesame dip. The pancakes should have a crispy exterior and a soft, cooked-through center.
