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