Description
Savory Cabbage Pancakes are a delicious and crispy treat made with shredded cabbage, carrot, and green onions combined in a flavorful batter. Enhanced with soy sauce and toasted sesame oil, these pancakes can be enjoyed plain or with optional add-ins like shrimp or shredded chicken. Perfectly pan-fried to golden perfection and topped with spicy sriracha mayo and sesame seeds for a delightful snack or light meal.
Ingredients
Scale
Batter and Vegetables
- 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 (cooked, peeled, and chopped)
- Shredded cooked chicken
- Cooked beef (shredded)
Toppings and Sauces
- Sriracha mayo (a mix of sriracha sauce and mayonnaise)
- Sesame seeds
- Additional sliced green onions
- Optional: 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 thoroughly combined and smooth.
- Add flour: Gradually add the all-purpose flour to the egg mixture and whisk continuously until you obtain a smooth batter with no lumps.
- Incorporate vegetables: Gently fold the shredded cabbage, grated carrot, and sliced green onions into the batter until all ingredients are evenly coated and well-distributed.
- Add optional proteins: If using shrimp, shredded chicken, or cooked beef, fold these into the cabbage mixture now to ensure even distribution throughout the pancakes.
- Heat the skillet: Place a non-stick skillet over medium heat and add a small amount of cooking oil to prevent sticking and promote browning.
- Form the pancakes: Scoop about ¾ to 1 cup of the cabbage mixture onto the skillet. Use the back of the scoop or a spatula to gently press and flatten into a pancake approximately 6 inches in diameter and ½ inch thick.
- Cook the pancakes: Fry each pancake for 3 to 5 minutes on one side until golden brown, then carefully flip and cook the other side for another 3 to 5 minutes, ensuring they are cooked through and crisp on both sides.
- Repeat the process: Continue cooking the remaining batter in batches, adding more oil to the skillet as needed to prevent sticking and maintain crispiness.
- Add toppings: Once cooked, drizzle the pancakes with sriracha mayo, then sprinkle with sesame seeds and additional sliced green onions to enhance flavor and presentation.
- Serve and enjoy: Add any additional optional toppings such as hoisin sauce, toasted seaweed, fried egg, bonito flakes, pickled ginger, or kimchi for extra texture and taste, then serve immediately while hot.
Notes
- If you prefer a spicier flavor, increase the amount of sriracha in the mayo or add a dash of chili flakes to the batter.
- For gluten-free options, substitute all-purpose flour with a gluten-free flour blend.
- These pancakes reheat well in a skillet or toaster oven to maintain their crispiness.
- Using a non-stick skillet and moderate heat prevents the pancakes from burning before they are cooked through.
- Adding cooked protein such as shrimp or chicken makes the pancakes more filling and protein-rich.
- The texture can be adjusted by shredding cabbage finely or coarsely based on preference.
