Crispy Cabbage Pancakes with Spicy Mayo

Prepare pancakes: Slice 4 scallions into thin strips and set them aside for the pancake batter. Slice the remaining scallions into thin strips as well and reserve them for garnish purposes.

Combine eggs, flour, water, soy sauce, 2 teaspoons of sesame oil, 1 teaspoon of salt, and pepper in a large mixing bowl. Whisk the ingredients together until they form a smooth mixture. Fold in shredded cabbage, grated carrot, and 4 of the sliced scallions until everything is well incorporated.

Heat 2 tablespoons of sesame oil in a large skillet over medium-high heat. Using a spoon, drop 4 portions of the cabbage mixture onto the hot skillet, spreading them into thin circles. Allow the pancakes to cook undisturbed for 2 minutes, or until they turn golden brown. Flip them over and continue cooking until they are cooked through and crispy on the other side, taking an additional 2 minutes. Transfer the pancakes to a plate lined with paper towels to drain excess moisture. Add another 2 tablespoons of sesame oil to the skillet and use the remaining batter to create 4 more pancakes. Sprinkle these pancakes with the remaining 1/2 teaspoon of salt.

Prepare Sriracha-mayo: In a small bowl, mix together mayonnaise and Sriracha until they form a well-combined sauce.

Prepare dipping sauce: In another small bowl, whisk together soy sauce, honey, rice vinegar, Sriracha, and sesame oil until they form a smooth mixture.

Serve the pancakes hot by drizzling them with Sriracha-mayo and garnishing them with the reserved sliced scallions. Offer the dipping sauce on the side for guests to enjoy.