Description
Savory Cabbage Pancakes are crispy, flavorful patties made from shredded cabbage, carrot, and green onions mixed in a seasoned batter. Pan-fried to golden perfection, these pancakes are perfect as a snack, appetizer, or light meal. They can be customized with optional proteins such as shrimp or chicken and served with a spicy sriracha mayo or other Asian-inspired toppings for added flavor and texture.
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
- Cooked beef
Toppings and Sauces
- 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 and slightly frothy.
- Add Flour: Gradually add the all-purpose flour to the egg mixture, whisking continuously to form a smooth, lump-free batter.
- Incorporate Vegetables: Gently fold in the shredded green cabbage, grated carrot, and sliced green onions until all the vegetables are evenly coated with the batter.
- Add Proteins (Optional): If using optional proteins like shrimp, shredded chicken, or cooked beef, fold them into the batter at this stage for added flavor and texture.
- Heat Skillet: Place a non-stick skillet over medium heat and add a small amount of oil to coat the surface evenly.
- Form Pancakes: Scoop approximately ¾ to 1 cup of the cabbage batter onto the skillet. Press down gently with a spatula to create a 6-inch diameter pancake about ½ inch thick.
- Cook Pancakes: Cook each pancake for 3 to 5 minutes on one side, or until golden brown and crispy. Flip carefully and cook the other side until it is also golden and the pancake is cooked through.
- Repeat Cooking: Continue cooking the remaining batter in batches, adding oil to the skillet as needed to prevent sticking.
- Add Toppings: Once cooked, drizzle the pancakes with sriracha mayo and sprinkle with sesame seeds and more sliced green onions.
- Serve and Enjoy: Add any additional desired toppings such as hoisin sauce, toasted seaweed, fried eggs, bonito flakes, pickled ginger, or kimchi, then serve immediately while warm.
Notes
- Use a well-heated non-stick skillet to ensure the pancakes develop a crispy crust without sticking.
- Adjust the cooking time depending on the thickness of the pancakes to ensure they cook through without burning.
- Feel free to customize the recipe by adding your choice of proteins or additional vegetables for variation.
- Sriracha mayo can be easily made by mixing sriracha sauce with mayonnaise to taste.
- These pancakes are best served fresh but can be kept warm in a low oven if making batches.
