These crispy savory cabbage pancakes are a delightful way to enjoy simple, fresh ingredients. They’re wonderfully tender on the inside with a perfectly golden, crisp exterior, all brought together by a zesty sriracha mayo. They make for an incredibly satisfying appetizer, light lunch, or a unique side dish that’s sure to impress.
Picture golden-brown pancakes, studded with vibrant vegetables, finished with a creamy, spicy drizzle and a sprinkle of fresh green onions and sesame seeds.
Recipe Details
- Flavor Profile: Savory, slightly sweet from the vegetables, with a tangy and spicy kick from the sriracha mayo.
- Texture: Crispy edges, tender and slightly chewy interior, with the crunch of fresh vegetables.
- Total Active Time: Approximately 35–45 minutes
- Difficulty Level: Easy, perfect for beginners and experienced cooks alike.
What You’ll Need
For these delightful cabbage pancakes, you’ll be working with a simple batter base that gets enriched with plenty of fresh, shredded vegetables. We’ll then cook them into beautiful golden pancakes in a skillet, and finish them with a luscious sriracha mayo and a garnish of fresh greens and seeds.
Ingredient Notes
- Cabbage: Green cabbage is wonderfully versatile and provides a satisfying texture and mild sweetness when cooked. Make sure to shred it finely so it mixes easily into the batter and cooks evenly.
- Eggs: These help bind all the ingredients together, creating a cohesive pancake and adding richness to the batter.
- All-Purpose Flour: This forms the base of our batter, creating that perfect tender-chewy texture once cooked. You can adjust the amount slightly to achieve your desired batter consistency.
- Carrot: Adds a touch of natural sweetness and a beautiful pop of color to the pancakes. Shredding it ensures it integrates seamlessly.
- Green Onions: Both for the pancake mixture and for garnishing, green onions offer a mild, fresh onion flavor that complements the other ingredients beautifully.
- Soy Sauce & Toasted Sesame Oil: These pantry staples infuse the batter with a wonderful umami depth and a nutty aroma, elevating the overall flavor profile.
- Mayonnaise & Sriracha: The simple combination for our topping creates a creamy, spicy, and utterly addictive sauce that perfectly balances the savory pancakes.
Add-ins and Substitutions
- Other Vegetables: Feel free to get creative! Finely shredded zucchini, bell peppers, or even a little bit of finely chopped kale can be added to the mix for extra flavor and nutrients. Just be sure not to overload the batter so they cook through properly.
- Spice Level: If you prefer a milder sauce, start with 1 tablespoon of sriracha and add more to taste. For extra heat, you can certainly increase the sriracha or add a pinch of red pepper flakes to the batter.
- Herbs: A little bit of fresh cilantro or parsley, finely chopped, can be folded into the batter or sprinkled on top for an extra layer of freshness.
How to Make Crispy Savory Cabbage Pancakes With Sriracha Mayo
Let’s get cooking! These pancakes come together quite quickly, making them a perfect weeknight treat.
- Prep Your Veggies: Start by preparing your vegetables. Remove any wilted outer leaves from your green cabbage, then quarter it and carefully remove the core. Shred enough cabbage to measure about 4 to 5 cups. Peel and shred one carrot, and thinly slice your green onions.
- Whisk the Batter: In a large mixing bowl, whisk together the 2 extra large eggs, 1/2 cup (120 ml) of water, 1.5 tablespoons of soy sauce, and 1 tablespoon of toasted sesame oil until everything is well combined and smooth.
- Add the Flour: Gradually add the all-purpose flour to the wet ingredients, about 1/4 cup at a time. Whisk until you achieve a thick, smooth batter. You’re looking for a consistency that will coat the vegetables without being too runny or too stiff.
- Combine Batter and Veggies: Gently fold the shredded cabbage, shredded carrot, and sliced green onions into the batter. Use a spatula or large spoon to ensure all the vegetables are evenly coated in the batter.
- Cook the Pancakes: Heat about half a tablespoon of oil in a large skillet over medium heat. Once the oil is shimmering, spoon about 3/4 cup of the cabbage mixture into the hot skillet. Gently press down on the mixture with your spatula to form a round pancake shape.
- First Side Cooking: Cover the skillet to help the cabbage soften as it cooks. Let it cook for 3 to 5 minutes, or until the underside is a beautiful golden brown and slightly crispy.
- Flip and Cook Second Side: Carefully flip the pancake. Cook the other side until it’s also golden brown and cooked through.
- Keep Warm: Transfer the cooked pancake to a plate and keep it warm while you repeat the process with the remaining batter. You may need to add a little more oil to the skillet between batches to prevent sticking.
- Make the Sriracha Mayo: While the pancakes are cooking or keeping warm, prepare the delicious topping. In a small bowl, combine 1/4 cup (60 g) of mayonnaise with 2 tablespoons of sriracha. Stir until smooth and well combined.
- Serve: Drizzle the sriracha mayo generously over the warm cabbage pancakes. Finish with a sprinkle of 1/2 tablespoon sesame seeds and the remaining sliced green onions.
Pro Tip: Don’t overcrowd the skillet when cooking. Cooking the pancakes in batches ensures they get nice and crispy rather than steaming.
Recipe Tips
- Achieving Crispy Edges: Ensure your skillet is adequately heated before adding the batter, and don’t be afraid to let them cook undisturbed for those first few minutes to develop a good crust.
- Cabbage Texture: For a finer texture, you can pulse the shredded cabbage a few times in a food processor. For a bit more crunch, leave it as is.
- Batter Consistency: If your batter seems too thick, you can add a splash more water, about 1 tablespoon at a time. If it’s too thin, add a little more flour, 1 tablespoon at a time, until it coats the vegetables nicely.
- Even Cooking: Covering the skillet for the first part of cooking helps steam the vegetables within the pancake, ensuring they cook through and become tender while the outside crisps up.
FAQs
- Can I make the batter ahead of time?
The batter is best used shortly after it’s made to maintain the best texture for the pancakes. However, you can shred your vegetables a day in advance and store them in an airtight container in the refrigerator. - How do I get my pancakes really crispy?
Make sure your pan is hot enough when you add the mixture and use enough oil. Avoid stirring or moving the pancakes too much during the initial cooking phase on each side to allow them to develop a golden, crisp crust. - What if I don’t have toasted sesame oil?
While toasted sesame oil adds a wonderful nutty depth, regular sesame oil or even a neutral oil like vegetable or canola oil can be used, though the flavor will be slightly different.
Serving Suggestions
These cabbage pancakes are incredibly versatile. They’re wonderful served as an appetizer with a side of the sriracha mayo for dipping. They also make a fantastic light lunch or brunch option. For a more substantial meal, consider serving them alongside a simple green salad with a light vinaigrette, or with a side of steamed rice or quinoa.
Make This Recipe in Advance
While these savory cabbage pancakes are best enjoyed fresh off the skillet when they’re at their crispiest, you can do some prep work ahead of time. The vegetables can be shredded and stored in an airtight container in the refrigerator for up to 2 days. The sriracha mayo can also be made a day in advance and stored in the refrigerator; you may need to give it a quick stir before serving. The batter itself is best made right before cooking.
Crispy Savory Cabbage Pancakes With Sriracha Mayo
- Total Time: Approximately 35–45 minutes
- Yield: Makes about 6-8 pancakes 1x
Description
These crispy savory cabbage pancakes are a delightful way to enjoy simple, fresh ingredients. They’re wonderfully tender on the inside with a perfectly golden, crisp exterior, all brought together by a zesty sriracha mayo.
Ingredients
PANCAKES
2 extra large eggs
1/2 cup (120 ml) water
1.5 Tbsp soy sauce
1 Tbsp toasted sesame oil
3/4 (110 g) to 1 cup all-purpose flour
4–5 cups (280 g) shredded green cabbage
1 carrot
3 green onions
2 Tbsp oil for frying
TOPPINGS
1/4 cup (60 g) mayonnaise
2 Tbsp sriracha
1/2 Tbsp sesame seeds
2 green onions
Instructions
Prepare the cabbage by removing any outer wilted leaves, then quarter and core it. Shred enough cabbage to measure 4 to 5 cups. Peel and shred a carrot, and slice your green onions.
In a large bowl, whisk together the eggs, water, soy sauce, and sesame oil until smooth. Gradually add the flour, about 1/4 cup at a time, until you have a thick, smooth batter.
Gently fold the shredded cabbage, carrots, and sliced green onions into the batter until all the vegetables are evenly coated.
Heat about half a tablespoon of oil in a skillet over medium heat. Spoon about 3/4 cup of the cabbage mixture into the hot skillet, pressing it down to form a round pancake. Cover the skillet to allow the cabbage to soften as it cooks for 3 to 5 minutes until golden brown. Flip and cook the other side until golden brown. Keep the cooked pancakes warm while you repeat with the remaining batter, adding more oil as needed.
For the topping, combine the mayonnaise and sriracha in a small bowl. Drizzle this sauce over the pancakes before serving, finishing with a sprinkle of sesame seeds and more sliced green onion.
Notes
Ensure your skillet is adequately heated before adding the batter, and don’t be afraid to let them cook undisturbed for those first few minutes to develop a good crust.
For a finer texture, you can pulse the shredded cabbage a few times in a food processor. For a bit more crunch, leave it as is.
If your batter seems too thick, you can add a splash more water, about 1 tablespoon at a time. If it’s too thin, add a little more flour, 1 tablespoon at a time, until it coats the vegetables nicely.
Covering the skillet for the first part of cooking helps steam the vegetables within the pancake, ensuring they cook through and become tender while the outside crisps up.
- Prep Time: Approximately 35–45 minutes
- Category: Main Course
- Cuisine: Asian-inspired
