For this recipe you want to get all the elements done before you get cooking. So let’s start with the pancake batter. Mix the flour, eggs and vegetable stock together in a bowl and give it a good whisk accompanied by a pinch of salt. Set aside. 

In a small saucepan, add all the ingredients for the glaze. Place the pan on medium heat and let it reduce until you have a syrup kind-of consistency. Let cool down. 

Now, chop up the Chinese cabbage finely. Slice up the spring onions. Finely chop up the pickled ginger. Slice up the cucumber and dress with some salt and rice vinegar or lime. Toast the sesame seeds in a pan. 

Mix up the yoghurt, mayonnaise, zest and juice of the lime, some salt and a tiny splash of water. Set aside. 

Now it’s time to wack on the flames! Place a frying pan on medium-high heat and wait until it’s nice and warm. Add a little splash of oil and wipe it around the pan with some paper. Add a good ladle of pancake batter and move it around the pan. Now it’s time for action. Give the pancake a first flip. Then add a decent amount of Chinese cabbage, bean sprouts, spring onions and sprinkle over some pickled ginger.  Make a little hole in the middle of the vegetables and crack in one egg. Season it all with some salt and pepper. Take two spatulas and flip the entire pancake as good as you can in one move. Leave it for a minute or so, then flip the entire back once more. Collect all the veggies to the middle of your pancake and then fold it into a half-moon, just like a calzone pizza. Take out of the pan and keep warm by placing it in another pan on low heat or in the oven. Repeat the proces for the rest of the pancakes. 

To finish off, use a cooking brush to glaze the outside of the pancakes. Don’t be shy with the glaze. Then drizzle over the yoghurt-mayo sauce. Garnish with the toasted sesame seeds, a few more bean sprouts and spring onions. Serve with the pickled cucumber and a wedge of lime. Cheerio!