Description
These Savory Cabbage Pancakes are a delightful fusion of crunchy cabbage, grated carrot, and green onions bound together in a flavorful batter with soy sauce and toasted sesame oil. Perfect as a light meal or appetizer, they’re crispy on the outside and tender inside, served with a spicy sriracha mayo and optional toppings to suit your taste.
Ingredients
Scale
Main Ingredients
- 2 extra-large eggs
- ½ cup water
- 1½ tbsp soy sauce
- 1 tbsp toasted sesame oil
- 1 cup all-purpose flour
- 4 cups shredded green cabbage
- 1 carrot, grated
- 3 green onions, sliced
Optional Add-Ins
- Shrimp, shredded chicken, or cooked beef (quantity as desired)
Toppings & Sauces
- Sriracha mayo (a mix of sriracha sauce and mayonnaise, to taste)
- 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: Gradually add the all-purpose flour to the egg mixture and whisk until you achieve a smooth, lump-free batter.
- Mix Vegetables: Fold the shredded green cabbage, grated carrot, and sliced green onions into the batter until all the vegetables are evenly coated.
- Add Proteins (Optional): If using, gently incorporate shrimp, shredded chicken, or cooked beef into the batter, mixing thoroughly.
- Heat Skillet: Place a non-stick skillet over medium heat and add a small amount of oil to coat the surface.
- Form Pancakes: Scoop about ¾ to 1 cup of the cabbage mixture onto the skillet, pressing it down gently to form a 6-inch diameter pancake about ½ inch thick.
- Cook Pancakes: Cook each pancake for 3-5 minutes on one side until golden brown, then carefully flip and cook the other side for another 3-5 minutes until cooked through.
- Repeat: Continue cooking the remaining batter in batches, adding more oil as needed to prevent sticking.
- Add Toppings: Drizzle the cooked pancakes with sriracha mayo and sprinkle with sesame seeds and extra sliced green onions.
- Serve: Add any additional toppings such as hoisin sauce, toasted seaweed, fried egg, bonito flakes, pickled ginger, or kimchi. Serve warm and enjoy!
Notes
- You can substitute all-purpose flour with gluten-free flour for a gluten-free version.
- Adjust the amount of sriracha mayo to control the heat level.
- Adding a variety of proteins makes these pancakes more filling and suitable for a complete meal.
- Keep cooked pancakes warm in a low oven until all batches are done.
- Feel free to experiment with toppings to customize flavors.
