• 5 large eggs
  • 1 tsp soy sauce
  • 1 tsp toasted sesame oil
  • 1/2 cup plus 3 TBS all-purpose flour
  • 1 TBS fennel seeds, toasted and crushed
  • 2 cups shredded or finely chopped cabbage (chopping by hand works best)
  • 1/2 cup shredded carrots
  • Olive oil for sautéing


  • Slivered speck
  • Toasted sesame seeds (garnish)


  • 1/4 cup mayonnaise
  • 1 TBS Sambal Oelek

Place first five ingredients in a bowl and blend thoroughly with a stick blender. Stir in cabbage and carrots.

Warm oil in non-stick skillet over medium heat. For each pancake, ladle one heaping tablespoon of batter into skillet, top with some of the speck, pressing down lightly with spatula. Flip pancakes to cook the other side. Remove to paper towels when lightly browned on each side (about 3 minutes/side). Garnish with toasted sesame seeds.

Mix sauce ingredients in a small bowl. Serve pancakes with a side of the sauce.

Note: The batter can be refrigerated overnight. You also can save the cooked pancakes overnight and reheat them on parchment paper for 10 minutes at 400°