Japanese Savoury Pancake

1 C plain flour
4 eggs
1/2 C water
300g chinese cabbage, shredded (avoid the thicker stems)
1/2 C grated cheese 
1 tbsp oil

Top with
Japanese Mayonnaise
Bulldog sauce (see photo at the bottom for more info) 
Shredded nori (seaweed, for extra nutrition)

Combine flour, eggs & water in a large bowl to make the batter. Add cabbage & cheese, mix well. (There will be more cabbage than batter, this is normal - see next photograph)

Heat oil in a pan and cook over medium heat for 5 minutes or until set.

Flip over and cook the other side for a further 5 minutes 
with the lid on. 

The easiest way to flip this is to slide it onto a plate, then put the pan over the plate and turn both upside down dropping the uncooked side of the pancake onto the frying pan.

To serve top with Japanese mayonnaise, bulldog sauce and shredded nori.