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Place flour, sugar, powders and pepper in a large bowl, and whisk to combine.
Place milk and sesame oil in a jug, and whisk to combine.
Gradually add milk mixture to the flour and whisk until just combined (small lumps are fine).
Preheat oven to 100˚C.
Heat two 15cm heavy-based skillets over medium-high heat.
Add 2 tsp oil to each pan and swirl to coat base.
Pour 160ml (⅔ cup) batter into each skillet.
Cover with a lid (or foil), reduce heat to low and cook until golden and crisp on the base and the top is dry (4-5 minutes).
Remove lid, carefully turn pancake with a spatula and cook until golden and set (4-5 minutes).
Remove hotcakes from pans, place on a lined tray and keep warm in oven.
Repeat with remaining oil and batter.
Meanwhile, for school prawns, fill a large saucepan half full with oil.
Place over medium heat until it reaches 180˚C.
Dust prawns in flour then shallow fry, in two batches, until golden and crisp (3-4 minutes).
Drain on paper towel and sprinkle with furikake.
Repeat with remaining prawns.
To serve, portion hotcakes as desired and divide among plates, drizzle with Kewpie and bulldog sauce.
Top with cabbage, prawns and serve scattered with bonito flakes and furikake.