Description
These Savory Cabbage Pancakes are a delightful and easy-to-make dish featuring a crispy exterior and a tender, flavorful inside. Made from shredded cabbage, grated carrot, and green onions combined with a seasoned batter, these pancakes can be customized with optional proteins and served with spicy sriracha mayo and a variety of tasty toppings for a satisfying snack or meal.
Ingredients
Scale
Wet Ingredients
- 2 extra-large eggs
- ½ cup water
- 1½ tbsp soy sauce
- 1 tbsp toasted sesame oil
Dry Ingredients
- 1 cup all-purpose flour
Vegetables
- 4 cups shredded green cabbage
- 1 carrot, grated
- 3 green onions, sliced
Optional Add-ins
- Shrimp
- Shredded chicken
- Cooked beef
Toppings
- Sriracha mayo (a mix of sriracha sauce and mayonnaise)
- Sesame seeds
- Additional sliced green onions
- Other options: hoisin sauce, toasted seaweed, fried egg, bonito flakes, pickled ginger, or kimchi
Instructions
- Prepare the Batter: In a large bowl, whisk together the eggs, water, soy sauce, and toasted sesame oil until well combined.
- Add Flour: Slowly add the all-purpose flour to the mixture, whisking continuously to form a smooth, lump-free batter.
- Mix Vegetables: Fold in the shredded green cabbage, grated carrot, and sliced green onions until the vegetables are evenly coated with the batter.
- Incorporate Protein (Optional): If using shrimp, shredded chicken, or cooked beef, gently mix them into the batter at this stage to evenly distribute the protein.
- Heat the Skillet: Place a non-stick skillet over medium heat and add a small amount of oil, allowing it to warm up before cooking the pancakes.
- Form Pancakes: Scoop approximately ¾ to 1 cup of the cabbage mixture onto the hot skillet, pressing it down gently to form a 6-inch diameter pancake about ½ inch thick.
- Cook Pancakes: Cook the pancakes for 3 to 5 minutes on one side until golden brown and set, then carefully flip and cook the other side for another 3 to 5 minutes until cooked through and crispy.
- Repeat Cooking: Continue cooking with the remaining batter, adding more oil to the skillet as needed to prevent sticking and ensure even browning.
- Add Toppings: Once cooked, drizzle the pancakes with sriracha mayo and sprinkle sesame seeds and extra sliced green onions over the top for added flavor and garnish.
- Serve and Enjoy: Optionally, add other toppings like hoisin sauce, toasted seaweed, fried egg, bonito flakes, pickled ginger, or kimchi, then serve the pancakes warm and enjoy!
Notes
- You can substitute gluten-free flour for all-purpose flour to make this recipe gluten free.
- Adjust the heat of the sriracha mayo to your taste by varying the amount of sriracha sauce.
- Ensure the skillet is well-heated and oiled to prevent sticking and help achieve crispy edges.
- These pancakes can be served as a snack, appetizer, or a light meal.
- Experiment with different proteins or toppings to customize the flavor profile.
