This is my favourite savoury pancake recipe. Make them small or large it doesn't matter. If you are feeling adventurous you could fill the pancakes with the chop suey.
In the restaurant recently I have made a vegan version of this dish by taking out the eggs and using soy milk. Just add enough soy milk to form a thickish batter.
200g (1 ½ cups) self raising flour
200ml (1 cup) water
1 teaspoon miso
1 teaspoon stock powder
200ml (1 cup) milk
1 teaspoon salt
180g (6oz) white cabbage
4 spring onions
Oil for frying
Finely slice the spring onions and the white cabbage. Place them in a bowl and whisk in the remaining ingredients.
Place a small amount of vegetable oil in a frying pan and place it over a medium heat. When the oil is hot add a few spoons of the batter. Fry until the bottom is golden brown.
Turn them over and fry the other side. Drain them on kitchen paper and continue until you have as many as you want or the mixture is finished.
Serve warm with mayonnaise and wasabe.