Instructions

1. Soak the mung beans in water the night before. The beans should start to germinate.
2. Rinse and drain the soaked beans then put in a food processor together with the eggs and water. Blend for 30 seconds then add the chopped spring onion, garlic, cabbage and sesame oil. Blend to a thick batter.
3. Oil and heat a heavy-based frying pan. Pour in a small ladle full of batter and evenly distribute it. When the surface of the pancake begins to bubble, turn it over with a spatula and cook for 1-2 minutes. Transfer to a plate, repeat.
4. Serve warm or at room temperature.