Soybean oil
1 cup sifted all-purpose flour
1 tablespoon baking powder
6 eggs
1 cup milk
1/2 cup vegetable oil
1 egg, beaten
1 cup brown sugar
1 teaspoon Worcestershire sauce
1 cup shredded cabbage
2 tablespoons soy sauce
3 tablespoons chopped fresh parsley
1/4 cup sliced cooked chicken
1/4 cup chopped onion
2 tablespoons tomato paste
1/2 tablespoon distilled white vinegar
1/4 teaspoon salt
1/4 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon garlic powder
1/4 teaspoon dried marjoram pepper
1 teaspoon paprika
In a large bowl, mix prepared pancake mix, corn muffin mix, brown sugar, Worcestershire sauce, cabbage, oil, egg, brown sugar, Worcestershire sauce, cabbage, soy sauce, parsley and onion.
Heat 2 tablespoons of the oil in a deep skillet or frying pan, or in a small skillet over medium heat. Add the eggs (older ones are best), then stir; set aside.
In another large bowl, cream together the 1/4 cup brown sugar and 1 teaspoon Worcestershire sauce. Beat in the brown sugar mixture, then beat in the soy sauce. Mix together the brown sugar mixture with the cow's milk. Mix everything together along with the flour. Spread batter between 4 pancakes. Flatten edges slightly. Garnish with chopped cabbage and tomato.
Bake in preheated oven for 10 minutes. Flip pan and fabric to level with paper towels. Let cool at room temperature for 10 minutes. Roll up pancakes. Serve hot.