Ingredients:
For the Pancakes:
3 cups green cabbage, thinly sliced
1 medium carrot, grated
3 green onions, chopped
2 large eggs
½ cup all-purpose flour (or a gluten-free alternative)
½ cup water
1 tablespoon soy sauce (or tamari for gluten-free)
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon salt (or to taste)
¼ teaspoon black pepper
2-3 tablespoons vegetable oil for frying
Optional Toppings:
Sesame seeds
Fresh herbs (like cilantro or parsley)
Soy sauce or dipping sauce of choice
A dollop of sour cream or yogurt
Step-by-Step Method:
Step 1: Prepare the Vegetables
Thinly slice the cabbage, grate the carrot, and chop the green onions. Set aside in a large mixing bowl. These vegetables will be the base of your savory pancakes, providing crunch and flavor.
Step 2: Make the Batter
In the same bowl with the vegetables, add the flour, eggs, water, soy sauce, garlic powder, onion powder, salt, and pepper. Stir until the mixture is well combined. The batter should be thick enough to coat the vegetables, but still easy to stir. If it’s too thick, add a little more water.
Step 3: Heat the Oil
Heat 2-3 tablespoons of vegetable oil in a large skillet over medium heat. You want the oil to be hot enough to sizzle when the batter is added, but not so hot that the pancakes burn.
Step 4: Cook the Pancakes
Scoop about ¼ cup of the batter into the hot skillet, pressing it down gently with the back of a spoon to form a pancake shape. Depending on the size of your skillet, you can cook 2-3 pancakes at a time. Cook for 3-4 minutes on each side, or until the pancakes are golden brown and crispy on the outside.
Step 5: Drain and Serve
Once cooked, transfer the pancakes to a paper towel-lined plate to drain excess oil. Repeat with the remaining batter, adding more oil to the pan as needed.
Step 6: Garnish and Serve
Top the pancakes with sesame seeds, fresh herbs, or a dollop of sour cream or yogurt. You can also serve them with soy sauce or your favorite dipping sauce on the side.
Tips for Success:
Slice the Cabbage Thinly: Thinly sliced cabbage cooks more evenly and ensures a crispier texture in the pancakes.
Customize the Batter: Feel free to add other vegetables, like mushrooms or zucchini, for extra flavor and texture. You can also add cooked shrimp or bacon for a protein boost.
Fry in Batches: Don’t overcrowd the pan while frying. Frying the pancakes in small batches ensures they cook evenly and stay crispy.
Variations:
Spicy Cabbage Pancakes: Add a pinch of chili flakes or a dash of hot sauce to the batter for a spicy kick.
Cheesy Pancakes: Mix in ¼ cup of shredded cheese (like cheddar or mozzarella) for a gooey, cheesy version.
Gluten-Free Version: Use gluten-free flour and tamari instead of soy sauce for a gluten-free twist on these savory pancakes.
Conclusion:
These Savory Cabbage Pancakes are a versatile, quick, and flavorful dish that you can easily whip up with everyday ingredients. Crispy on the outside and soft on the inside, they’re perfect for any meal or snack. Whether you enjoy them with soy sauce, fresh herbs, or a creamy dollop of sour cream, these pancakes are sure to be a crowd-pleaser!
Enjoy!