Cabbage Pancake Recipe
The Cabbage Pancake Recipe offers a delicious, savory twist on traditional pancakes by incorporating fresh cabbage into the batter.
Equipment
- 1 Large mixing bowl
- 1 Grater or knife for shredding cabbage
- 1 Whisk or fork
- 1 Non-stick skillet or frying pan
- 1 Spatula
Ingredients
- 2 cups finely shredded cabbage
- ½ cup purpose flour
- 2 large eggs
- ¼ cup chopped scallions
- ¼ cup grated carrot
- ½ tbsp salt
- ¼ tbsp black pepper
- ¼ cup water
- 2 tbsp vegetable oil
Instructions
- Prepare the Cabbage and Veggies: Finely shred the cabbage and grate the carrot if using. Chop the scallions.
- Make the Batter: In a large bowl, whisk together the eggs, flour, water, salt, and pepper until smooth.
- Combine Ingredients: Add the shredded cabbage, scallions, and grated carrot to the batter. Mix well until all the veggies are evenly coated.
- Heat the Pan: Preheat a non-stick skillet over medium heat and add 1 tablespoon of oil.
- Cook the Pancakes: Spoon about 1/4 cup of the mixture onto the skillet, flattening gently with the back of the spoon to form a pancake. Cook for 3–4 minutes on each side, or until golden brown and crispy.
- Repeat: Add more oil as needed and continue cooking the remaining batter.
- Serve: Serve warm with soy sauce, a dipping sauce, or your favorite condiment.
Notes
- Press out excess water from the cabbage with a clean towel for crispier pancakes.
- Add a splash of soy sauce or sesame oil to the batter for extra flavor.
- Try mixing in chopped kimchi for a spicy, tangy variation.