Makes 2 pancakes

Prep time: 10 mins

Cook time: 10 mins plus 1 hour chill time



100gms Gluten free flour

100gms Ivory teff flour

250ml milk

2 large eggs

1 tbs sesame oil

1 clove garlic finely sliced

¼ wombok cabbage

1 spring onion finely diced, reserving green parts for garnish

Pickled ginger, roasted shallots, toasted sesame seeds, kewpie & BBQ sauce to serve



1.    In a jug, mix your flour, milk and eggs until well combined.

2.    In a medium frying pan, heat up your sesame oil.

3.    When hot, add in your garlic, wombok, and spring onion whites and caramelize for 4-5 mins.

4.    When caramelized lightly, slowly pour in your pancake mix and stir until combined.

5.    Cook for 3-4 mins on one side then flip pancake and cook for a further 4-5 mins.

6.    Once golden, slide onto a plate, and using a criss cross pattern, squirt on your kewpie and BBQ sauce in alternating patterns, sprinkle with spring onion, roasted shallots and toasted sesame seeds, serve with pickled ginger.