Description

These crispy and savory Cabbage Pancakes are a delightful and easy-to-make dish featuring shredded cabbage, carrot, and green onions bound together with a flavorful batter. Perfect as a light meal or snack, they can be customized with proteins like shrimp or chicken and served with tangy sriracha mayo and various toppings for added texture and 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)

Sauces and Toppings

Sriracha mayo (a mix of sriracha sauce and mayonnaise, quantity to taste)
Sesame seeds, for garnish
Additional sliced green onions, for garnish
Other optional toppings: hoisin sauce, toasted seaweed, fried egg, bonito flakes, pickled ginger, or kimchi (quantities to taste)

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Instructions

Prepare the batter: In a large bowl, whisk together the eggs, water, soy sauce, and toasted sesame oil until well combined to create a flavorful liquid base.
Add flour: Gradually add the all-purpose flour to the wet ingredients, whisking continuously until a smooth and slightly thick batter forms without lumps.
Incorporate vegetables: Fold the shredded cabbage, grated carrot, and sliced green onions gently into the batter, ensuring they are evenly coated and distributed throughout.
Add protein (optional): If using, mix in chopped shrimp, shredded chicken, or cooked beef at this stage to add more substance to the pancakes.
Heat the skillet: Place a non-stick skillet or frying pan over medium heat and add a small amount of cooking oil to prevent sticking.
Shape and cook 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 approximately ½ inch thick.
Cook each side: Let the pancake cook for 3-5 minutes per side, or until the edges are golden brown and the inside is cooked through, flipping carefully to avoid breaking.
Repeat the process: Continue scooping, shaping, and cooking the remaining batter, adding more oil to the skillet as necessary to keep the pancakes from sticking.
Add toppings: Once cooked, drizzle the pancakes with sriracha mayo and sprinkle with sesame seeds and additional sliced green onions for extra flavor and texture.
Serve and enjoy: Add any additional desired toppings like hoisin sauce, toasted seaweed, fried egg, bonito flakes, pickled ginger, or kimchi, and serve the cabbage pancakes warm for a delicious meal.

Notes

For a crispier texture, cook the pancakes slightly longer on each side but be careful not to burn them.
Adjust the amount of soy sauce and sesame oil based on your preference for saltiness and nuttiness.
You can substitute all-purpose flour with gluten-free flour if needed.
These pancakes can be made vegetarian or vegan by omitting eggs and using a flaxseed or chia seed egg substitute.
Serve with a side of pickled vegetables or a light salad for a complete meal.
Leftover pancakes can be refrigerated and reheated on the skillet for best texture retention.