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  • Cabbage
  • Vegetables
Serves:   4
(serving size: 2 pancakes)

  • Prep Time:   15 minutes
  • Cook Time:   3 per pancake
  • Total Time:   30 minutes



1/2 cup mayonnaise
2 tablespoons soy sauce
2 teaspoons sriracha (Asian hot sauce) to taste
5 large eggs
1 teaspoon soy sauce
1 teaspoon sesame oil
1 teaspoon sea salt
1/3 cup All Purpose flour
2 cups cabbage, shredded or finely chopped
1 bunch scallions, trimmed and chopped
3/4 cups (roughly) baby or chopped shrimp or any protein including tofu
canola oil for frying
1-2 tablespoon toasted sesame seeds
bonito flakes (optional)


In a large mixing bowl, whisk eggs with the soy sauce, sesame oil, and salt. Gradually add the flour until incorporated. Fold in cabbage, scallions, and shrimp (or other protein).
Warm a couple tablespoons of canola oil in a skillet over medium-high heat until glistening.

Ladle the batter into the skillet as you would for regular pancakes. Cook on each side for about 3 minutes or until golden brown. Keep pancakes covered in a warm oven as you make the rest.

Scatter sesame seeds and/or bonito flakes on top of pancakes and serve with dipping sauce.

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