Remove any wilted leaves from the cabbage. Cut the cabbage into quarters and remove the core. Thinly slice or shred half of the cabbage.

Peel the carrot and shred it using a large-holed cheese grater. Slice the green onions.

In a large bowl, whisk together the eggs, water, soy sauce, and sesame oil until smooth.

Whisk in the flour, 1/4 cup at a time, until it forms a thick, smooth batter.

Add the cabbage, carrots, and green onion to the batter and stir until everything is evenly coated.

Heat 1/2 Tbsp oil in a skillet over medium heat. Add 3/4 cup of the vegetable and batter mixture, pressing it into a circle.

Cover the skillet to help steam the cabbage. Cook until golden brown on the bottom (3-5 minutes), then flip and cook the second side.

Remove pancakes and keep warm covered with foil, adding more oil as needed while cooking.

To prepare the sriracha mayo, mix together mayonnaise and sriracha. Drizzle over pancakes before serving, and sprinkle with sesame seeds and sliced green onion.