japanese vegetable pancakes

Name: japanese vegetable pancakes
Ingredients: Pancakes; 1/2 small head cabbage, very thinly sliced (1 pound or 5 to 6 cups shreds) which will be easiest on a mandoline if you have one; 4 medium carrots, peeled into ribbons with a vegetable peeler; 5 lacinato kale leaves, ribs removed, leaves cut into thin ribbons; 4 scallions, thinly sliced on an angle; 1 teaspoon kosher salt; 1/2 cup all-purpose flour; 6 large eggs, lightly beaten; Canola, safflower or peanut oil for frying; Tangy Sauce; 1/4 cup ketchup; 1 1/2 tablespoons Worcestershire sauce (note: this is not vegetarian); 1/4 teaspoon dijon mustard; 1 tablespoon rice cooking wine or sake; 1 teaspoon soy sauce; 1 tablespoon honey (use 2 if you like a sweeter sauce); 1/8 teaspoon ground ginger

japanese vegetable pancakes was pinched from <a href="http://smittenkitchen.com/blog/2013/05/japanese-cabbage-and-vegetable-pancakes/" target="_blank">smittenkitchen.com.</a>

INGREDIENTS

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Pancakes

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1/2 small head cabbage, very thinly sliced (1 pound or 5 to 6 cups shreds) which will be easiest on a mandoline if you have one

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4 medium carrots, peeled into ribbons with a vegetable peeler

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5 lacinato kale leaves, ribs removed, leaves cut into thin ribbons

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4 scallions, thinly sliced on an angle

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1 teaspoon kosher salt

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1/2 cup all-purpose flour

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6 large eggs, lightly beaten

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Canola, safflower or peanut oil for frying

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Tangy Sauce

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1/4 cup ketchup

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1 1/2 tablespoons Worcestershire sauce (note: this is not vegetarian)

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1/4 teaspoon dijon mustard

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1 tablespoon rice cooking wine or sake

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1 teaspoon soy sauce

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1 tablespoon honey (use 2 if you like a sweeter sauce)

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1/8 teaspoon ground ginger

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