In a large mixing bowl, combine 2 cups of shredded cabbage, 1/2 cup of grated carrot, and 2 chopped scallions. Mix them thoroughly.

In a separate bowl, whisk together 2 eggs, 1 cup of all-purpose flour, 1/2 cup of water, 1 teaspoon of salt, 1/2 teaspoon of pepper, and 1 teaspoon of garlic powder until smooth.

Pour the batter over the cabbage mixture and stir gently until coated evenly.

Heat 1 tablespoon of oil in a nonstick skillet over medium heat.

Add half of the cabbage mixture to the skillet, flattening it into a pancake approximately 1 inch thick.

Cook for about 4-5 minutes until golden brown and crispy.

Carefully flip the pancake and cook for another 4-5 minutes until golden and crisp.

Transfer to a plate and repeat with the remaining mixture, adding more oil as needed.

Serve warm, topped with your favorite sauces or herbs.