Cabbage and scallion egg pancakes

Wash hands and vegetables. Shred 200 g cabbage and slice 30 g scallion. Prepare a 20 cm nonstick pan, lid, broad spatula and probe thermometer.

Beat 2 eggs with 70 ml water and 10 ml soy sauce. Stir in 70 g flour until incorporated, then fold in cabbage and scallion. Never taste raw batter.

Preheat over medium-low for 1 min, add about 7.5 ml oil and spread half the batter to 17 cm wide and 1.5 cm thick. Cover and cook about 4 min, flip and cook 3–4 min more. Extend cooking until the center reaches 71°C.

Use the remaining about 7.5 ml oil and batter for the second pancake. Confirm each reaches at least 71°C in the middle; brown color alone cannot establish doneness.

Serve the two pancakes with 20 g ketchup divided between them. The centers may be moist but must not contain uncooked flour batter.