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Increase the spicy by using hotter spice-infused olive oils. Adapted from budgetbytes.com
In a large bowl, whisk together the eggs, water, soy sauce and sesame oil until smooth. Begin whisking in the flour 1/4 cup at a time until it forms a thick smooth batter.
Add cabbage, carrots and 2/3 of the green onions to the batter and stir until the vegetables are mixed and everything is evenly coated in batter.
Heat 1/2 tablespoon of olive oil on a non-stick or cast-iron skillet over medium heat. Once hot, add 3/4 cup of the vegetable batter mixture. Press it down into the hot skillet to form about a 6" diameter circle 1/2 inch thick. Place a cover on the skillet to hold in the steam, which will help the cabbage soften as it cooks. Cook the pancake until golden brown on one side (3-5 minutes). Flip and cook the second side. Pile cooked pancakes on a plate and cover with foil to keep warm until ready to serve. Add more olive oil as needed.
In a small bowl, combine mayonnaise and sriracha. Drizzle mixture over pancakes just before serving and garnish with sesame seeds and remaining green onions.
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