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Prep Time
10 mins
Total Time
30 mins


1/2 cup
all-purpose flour, sifted
125 mL
1/2 tsp
2 mL
1/4 tsp
baking soda
1 mL
1/2 cup
reduced sodium chicken broth
125 mL
1 tsp
soy sauce
5 mL
2 tbsp
canola oil
30 mL
2 cups
1/2-in./1-cm wide strips sliced cabbage, divided
500 mL
green onions, finely sliced, divided
1/3 cup
chopped Sensations by Compliments Maple-Candied Salmon
75 mL
2 tbsp
30 mL
4 tsp
Sriracha sauce
20 mL


Step 1

Preheat oven to 350°F (180°C). In large bowl, stir together flour, salt and baking soda. In another bowl, whisk together eggs, chicken broth and soy sauce. Whisk egg mixture into flour mixture to form a smooth batter.

Step 2

Heat oil in 12-in. (30-cm) ovenproof skillet over medium-high heat. Add batter, ensuring it covers skillet bottom evenly. When bubbles start to form on surface of pancake, sprinkle half of each of the cabbage and green onion on top. Reduce heat to medium. Cook 3 to 4 min. until bottom of pancake is golden. Sprinkle remaining cabbage and green onion on top; place skillet in oven. Bake 10 to 12 min. until pancake is set.

Step 3

Lift pancake out of skillet and transfer to serving dish or chopping board. Sprinkle with candied salmon. Mix together mayonnaise and Sriracha sauce; drizzle over pancake. Cut into 6 wedges to serve. (Alternatively, keep pancake in skillet while garnishing and slicing.)


Serve with soy sauce, pickled ginger, toasted seaweed and toasted sesame seeds.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/6 of the recipe):
13 g
Saturated Fat:
2 g
12 g
1 g
3 g
135 mg
9 g
430 mg
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