In a bowl, mix flours, 1 cup dashi (Japanese soup stock), and 4 eggs.
Stir until smooth.
Add 2 cups of finely chopped cabbage and mix well.
Heat a griddle or a large frying pan over medium heat.
Add a little oil and spread it around.
Pour a portion of the batter onto the griddle to form a circle about 6 inches (15 cm) wide.
Cook for 5-7 minutes until the bottom is golden brown.
Carefully flip the pancake using a spatula.
