Pork and cabbage Japanese-style pancakes

Dive into a tasty midweek meal with our pork and cabbage pancakes. They’re drizzled with creamy mayo for the perfect flavour combination.





  • 250g Coles Australian Pork Mince
  • 2 tbs soy sauce
  • 1 1/2 cups (225g) self-raising flour
  • 2 Coles Australian Free Range Eggs
  • 3/4 cup (185ml) Coles Real Chicken Salt Reduced Liquid Stock
  • 1/2 green cabbage, finely shredded
  • 2 tbs Worcestershire sauce
  • 1/4 cup (75g) mayonnaise
  • 1/4 cup (75g) sriracha mayonnaise
  • 1 carrot, peeled, cut into long matchsticks
  • 2 spring onions, thinly sliced



Heat a large non-stick frying pan over high heat. Cook the mince, stirring with a wooden spoon to break up lumps, for 5 mins or until mince changes colour. Add the soy sauce. Cook, stirring, for 2 mins. Transfer to a heatproof bowl. Wipe the pan clean with paper towel and place over medium heat.


Combine flour and eggs in a large bowl. Add the chicken stock and stir until smooth. Add the mince and half the cabbage. Season.


Spray the frying pan with olive oil spray. Spoon one-quarter of the batter into the pan and cook for 2 mins or until bubbles appear on the surface. Turn the pancake and brush with a little Worcestershire sauce. Cook for 1 min or until cooked through. Turn and brush with a little more Worcestershire sauce. Transfer the pancake to a plate and cover with foil to keep warm. Repeat with remaining batter and Worcestershire sauce to make 4 pancakes.


Divide the pancakes among serving plates. Drizzle with the mayonnaise and sriracha mayonnaise. Top with the carrot, spring onion and remaining cabbage to serve. 

Serve with shredded nori, pickled ginger and wasabi paste.

Give it a go: Make your own sriracha mayo by combining 1 cup (300g) mayo with 2 tbs lime juice and 2 tbs sriracha.

Dietary information


Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.