Instructions
Follow the steps and taste along the way.
Prepare the kombu broth
Cover the kombu with 180 ml of cold water and let it steep for 15 minutes. Then heat it slowly to about 80 °C; when small bubbles begin to form around the edges, remove the kombu. Do not let the broth boil vigorously.
Slice the cabbage and scallions
Slice the cabbage into very thin strips. Finely chop the scallions and set aside about one-third of the green parts to sprinkle over the finished pancakes.
Mix the batter and sauce
In a bowl, combine the flour, baking powder, and salt. Pour in the warm kombu broth and stir briefly, just until no dry flour remains. Fold in the cabbage and most of the scallions. In a small bowl, combine the ketchup, soy sauce, rice vinegar, and sugar.
Cook the pancakes
Heat a large skillet with a lid over medium heat and brush it with some of the oil. Shape half of the mixture into a pancake about 16 cm across. Cover and cook for 5–6 minutes, until the underside is browned and the edges have set. Carefully flip it, add a little oil, and cook covered for another 5–6 minutes. Prepare the second pancake in the same way.
Finish and serve
Brush the hot pancakes with the prepared sauce. Drizzle them with the vegan mayonnaise, then sprinkle with the nori flakes and reserved scallions. Add the pickled ginger and serve immediately, while the pancakes are browned around the edges and tender inside.
