Okonomiyaki (Japanese Pakes)

1½ cups flour
2 cups water
300 g pork mince
6 eggs
250 g green cabbage, fine shredded
4 shallots, thin sliced
1½ tbsp rice bran oil
SIDS HOT WORCESTER SAUCE, to serve
Japanese-style mayonnaise, to serve

Place the flour in a bowl. Make a well in the centre. Gradually add the water, whisking constantly with a fork, until smooth. Cover with plastic wrap and place in the fridge for 30 minutes to rest.
Meanwhile, heat a non-stick frying pan over medium-high heat. Add the mince and cook, stirring with a wooden spoon to break up any lumps, for 5 minutes until browned. Transfer to a bowl.
Add the eggs to the batter and whisk to combine. Stir in the cabbage and shallot.
Heat 1 teaspoon of oil in a 22 cm (base measurement) non-stick frying pan over medium-high heat. Add ⅓ cup of the batter and swirl to cover the base. Sprinkle with one-sixth of the mince mixture. Cook for 3 minutes until the pancake is golden underneath.
Carefully turn the pancake and cook for a further 2 minutes until golden. Transfer to a serving plate. Repeat, in 5 more batches, with the remaining oil, batter and mince mixture, reheating the pan between batches.
Drizzle SIDS HOT WORCESTER SAUCE and mayonnaise over each pancake. Serve.