Juicy Japanese pancakes with meat

Ingredients for juicy Japanese pancakes with meat:

• 150g Coles Australian 3 Star Pork Mince
• 6 spring onions, thinly sliced lengthways
• 2 eggs, lightly whisked
• 1 1/2 cups self-raising flour
• 1 1/2 cups finely shredded wombok
• 1 cup chicken stock
• 2 tbsp Worcestershire sauce
• 1/2 cup Kewpie Mayonnaise
• 2 tbsp vegetable oil

Preparation form juicy Japanese pancakes with meat:

Place half the spring onion in a bowl of iced water. Set aside to curl. Heat a medium frying pan over high heat. Cook the mince, stirring with a wooden spoon to break up any lumps, for 5 mins or until cooked through. Transfer to a bowl. Place the flour in a large bowl. Make a well in the center. Whisk the stock and eggs in a jug. Add to the flour and stir to combine. Add the pork, 1 cup of the wombok and the remaining spring onion to the batter. Stir to combine. Heat 2 tbsp of the oil in a non-stick frying pan over medium-low heat. Cook 3/4 cup of the batter for 2-3 mins or until bubbles appear on the surface. Use a spatula to turn. Brush cooked surface with a little Worcestershire sauce. Cook for 2 mins or until cooked through. Turn and cook for 1 min or until surface caramelizes. Transfer to a large plate. Repeat with the remaining batter and Worcestershire sauce to make 4 pancakes. Place pancakes on plates. Drizzle with mayonnaise. Top with remaining wombok and spring onion curls.