Begin by shredding the cabbage, carrot, and onion, then combine them in a colander. Sprinkle with salt and toss gently; let sit for about 10 minutes to draw out moisture.

In a large bowl, whisk together the eggs, soy sauce, toasted sesame oil, and all-purpose flour until smooth, about 2 minutes.

Rinse and drain the vegetables thoroughly and fold them into the batter until evenly coated.

Heat a skillet over medium-high heat, add a tablespoon of oil once hot.

Pour the batter into the skillet for one large pancake, or use smaller amounts for medium or mini pancakes. Cook for about 5 minutes until golden, then flip and cook for another 4-5 minutes.

Transfer the pancakes to a plate and let rest for about 1 minute before serving warm with desired toppings.