Whisk the flour, eggs, sesame oil and milk together until smooth. Season to taste. Set aside.

Heat half the olive in a large fry pan and cook the mince for 5-10 minutes, until well browned.

Add the mushrooms, garlic and ginger and cook, stirring for a further 3 minutes. Remove the pan from the heat and allow the meat mixture to cool completely.

Stir the cabbage, carrots, spring onions and mince mixture into the batter. Stir to combine.

Heat the remaining oil and, ladling 1/2 cup of batter per pancake, cook over a medium heat until golden and crisp. Transfer cooked pancakes to a plate and keep warm until all are done, adding more oil to cook if necessary.

Serve with a dollop of sour cream, a good drizzle of kecap manis (sweet soy sauce), a sprinkle of toasted sesame seed and plenty of fresh salad greens.