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Whisk together flour, water, one egg, and a pinch of salt until smooth. Fold in the cabbage and scallions — the batter will look more cabbage than batter. That’s correct.
Heat a skillet over medium heat with a thin layer of oil. Pour in the batter and press gently into a round, roughly ¾-inch thick. Cook 4–5 minutes until the bottom is deep golden and set.
Flip carefully. Cook another 4 minutes. It should feel firm throughout.
While the pancake finishes, fry your eggs in a separate pan to your preferred doneness. Runny yolks are traditional and excellent here.
Plate the pancake, top with the fried egg, drizzle generously with sauce and mayo, and pile on the garnishes.