SERVES: 12 silver-dollar-sized pancakes
3 Tbsp ketchup
4½ tsp Worcestershire Sauce
1 Tbsp brown sugar
½ tsp mustard
4½ tsp soy sauce
1 extra large egg
2/3 cup flour
½ tsp kosher salt
2/3 cup water
¼ tsp black pepper
2 tsp oil
1½ cups cabbage, shredded and chopped into 1-inch pieces
1 cup of spinach, thinly sliced
4 green onions, minced
1 small carrot, shredded
2 strips of cooked bacon, crumbled (optional)
Mix all the Sauce ingredients. Heat in a microwave or over a medium flame until warm.
In a large bowl, mix all Batter ingredients.
Fold in any Added Ingredients - chopped veggies and crumbled bacon.
Heat a large skillet or griddle over a medium flame and add oil.
Portion out 1/8 cup batter into the hot skillet.
When pancake is golden, flip and press the pancake into the skillet; cook on either side until golden.
To serve, drizzle a thin layer of sauce over each pancake, followed by a drizzle of mayonnaise.
Keep pancakes warm on a cookie sheet in an oven set on the lowest temperature until ready to serve.