- For the pancakes:
- 6 free-range eggs
- 1 Savoy cabbage, finely shredded
- 3 leeks, thinly sliced into rings
- 3 shallots, cut into rings
- 120 g flour
- sunflower oil, for frying
- For the sauce:
- 1/4 cup tomato sauce
- 1 1/2 T Worcester sauce
- 1/4 t mustard
- 2 T honey
- 1 t ground ginger
- 1 t soya sauce
Preheat the oven to 180°C. Beat the eggs in a large bowl and add the sliced vegetables. Add the flour and mix to form a thick batter.
Heat a large pan and drizzle with oil. Place a large spoonful of batter in the centre of the pan. Cook until golden, then turn to cook the other side. Repeat with the remaining batter.
Place the pancakes on a baking tray and finish cooking in the oven.
To serve, drizzle the sauce over the pancakes.
To make the sauce, place all the ingredients in a small saucepan and simmer over a medium heat for 5 minutes.