Okonomiyaki with cabbage and garlic scapes

CSA season has come upon us! This week's  box had lots of cabbage and garlic scapes, among other things. But when I harvested the scapes from my garden garlic, I came upon this recipe for  okonomiyaki that I had to try.
They came together easy enough and I thought they turned out pretty tasty. I didn't make the sauce because spicy, but thought it did need some sort of dipping sauce. Leela ate them, so I was doing something right.
I would make these again if I had an excess of the key ingredients.

Okonomiyaki with garlic scapes and cabbage (makes about 10 2-inch pancakes)

• 1/2 cup mayo
• 1 Tbs. sriracha (hot chile sauce)
• 1 Tbs. ketchup
• 2 cups very thinly sliced green cabbage
• 4 thinly sliced garlic scapes (or 1 bunch of scallions, thinly sliced)
• a pinch of salt
• 5 eggs
• 1 tsp. soy sauce
• 1/2 tsp. sesame oil
• 1 Tbs. toasted sesame seeds
• 1/3 cup flour
• Olive oil, butter, or peanut oil for frying
• 1/2 lime

1. In a small bowl, whisk together the mayo, sriracha, and ketchup.  Taste and adjust the amounts of everything until you like it.  This is what my friend calls “the funky pink sauce,” and she advises that you just don’t think about what is in it.  I support that advice
2. Heat a Tablespoon of oil or butter in a large frying pan, stir in the cabbage and scapes (or scallions) and saute with a big pinch of salt for a couple minutes, until the vegetables just start to soften.  Then, remove from the heat.
3. In a large bowl, whisk together the eggs, soy sauce, sesame oil, and sesame seeds.  Then, whisk in the flour until smooth.  Stir in the cooked vegetables.
4. Using the same big frying pan (I didn’t even wipe it out), heat more butter or oil over medium-high heat.  Drop large spoonfuls of the batter into the pan and squash them flat as they cook (they should sizzle when they hit the pan, otherwise the pan isn’t hot enough).  Cook for a couple of minutes, until brown, then flip and cook until the second side is brown (just another minute).
5. Transfer cooked pancakes to a plate.  Repeat until all of the batter is cooked.
6. Squeeze the half lime all over the okonomiyaki.  Serve them accompanied by the pink sauce for dipping or spreading.  And, if desired, sprinkle them with chopped peanuts, cilantro, sesame seeds, or bonito flakes to garnish.