Prep the Ingredients: Start by finely shredding the cabbage and slicing the shiitake mushrooms thinly. Don’t forget to chop the green onions and mince the garlic for that aromatic punch!

Mix the Batter: In a large bowl, combine the all-purpose flour, cornstarch, and vegetable broth. Whisk until smooth, and then fold in the shredded cabbage, shiitake mushrooms, green onions, and garlic, mixing until everything is well-coated.

Heat the Skillet: Place a non-stick skillet over medium heat and add a drizzle of oil. Once the oil is hot, pour in a generous amount of the batter, shaping it into a round pancake about ½ inch thick.

Cook Until Golden: Allow the pancake to cook for about 4-5 minutes, or until the bottom becomes golden brown. Gently flip it over and cook for another 4-5 minutes until both sides are deliciously crispy.

Serve with Toppings: Carefully transfer the pancake to a plate, then drizzle with soy sauce, sriracha, and mayonnaise (or vegan mayo). Garnish with seaweed flakes and sprinkle bonito flakes if desired for that authentic taste.