If you are craving something crispy, flavorful, and packed with wholesome veggies, this Savory Cabbage Pancakes with Sriracha Mayo Recipe is an absolute must-try. These pancakes bring together shredded cabbage and carrots in a delicate batter, pan-fried to golden perfection and topped with a creamy, spicy sriracha mayo that kicks every bite up a notch. Whether as a main dish or a delightful appetizer, these pancakes offer a magical balance of textures and tastes that will have you reaching for seconds in no time.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity and the freshness of the ingredients. Each item plays a crucial role — from the crispness of cabbage to the subtle umami of soy sauce and nutty toasted sesame oil — all blending into a harmonious flavor and perfect texture that makes these pancakes so irresistible.
- 2 extra-large eggs: These bind the pancake batter and give it structure while adding richness.
- ½ cup water: Keeps the batter light and ensures the perfect pancake consistency.
- 1½ tbsp soy sauce: Adds depth and savory umami notes to enhance the veggies.
- 1 tbsp toasted sesame oil: Imparts a toasty, aromatic flavor that makes the dish truly special.
- 1 cup all-purpose flour: The base for the batter, giving the pancakes their tender yet sturdy texture.
- 4 cups shredded green cabbage: The star vegetable, providing crispness and freshness in every bite.
- 1 carrot, grated: Offers a sweet crunch and a pop of vibrant color.
- 3 green onions, sliced: Bring mild sharpness and a burst of green to brighten the pancakes.
- Optional add-ins (shrimp, shredded chicken, or cooked beef): Great for adding protein and extra layers of flavor.
- Sriracha mayo (sriracha sauce mixed with mayonnaise): This luscious sauce adds creaminess with a spicy kick.
- Sesame seeds: For texture and a final nutty touch sprinkled on top.
- Additional sliced green onions: Used as fresh garnish to complete the dish.
- Other options (hoisin sauce, toasted seaweed, fried egg, bonito flakes, pickled ginger, or kimchi): Fun extras to customize and elevate your pancake experience.
How to Make Savory Cabbage Pancakes with Sriracha Mayo Recipe
Step 1: Prepare the Batter
Begin by whisking together the eggs, water, soy sauce, and toasted sesame oil in a large bowl. This combo forms the flavorful wet base that will coat every shred of vegetable, ensuring each pancake bursts with savory goodness.
Step 2: Incorporate the Flour
Next, add the all-purpose flour to your wet mixture and whisk until smooth. The batter should be free of lumps but still thick enough to hold the shredded vegetables together perfectly when cooked.
Step 3: Fold in Vegetables
Gently fold in the shredded cabbage, grated carrot, and sliced green onions, making sure every piece is well coated by the batter. This step is where your pancakes get their wonderful texture and vibrant appeal.
Step 4: Add Proteins (Optional)
If you’re including shrimp, shredded chicken, or cooked beef, mix these into the batter now. They add heartiness and make the dish even more satisfying as a meal.
Step 5: Cook the Pancakes
Heat a non-stick skillet over medium heat and add a little oil. Scoop about ¾ to 1 cup of the cabbage mixture into the skillet and gently press it down to form a pancake roughly 6 inches wide and ½ inch thick. Cook for 3 to 5 minutes on each side until the edges turn golden brown and the center is cooked through.
Step 6: Repeat and Finish
Continue cooking the remaining batter in batches, adding oil as necessary to keep the pancakes from sticking. Once cooked, transfer them to a plate ready for their delicious finishing touch.
Step 7: Add Sriracha Mayo and Garnishes
Drizzle your pancakes with generous amounts of sriracha mayo, then sprinkle with sesame seeds and additional sliced green onions. This not only adds extra flavor but makes every pancake pop visually.
How to Serve Savory Cabbage Pancakes with Sriracha Mayo Recipe
Garnishes
The best part about serving these savory cabbage pancakes is the opportunity to personalize them with fun garnishes. Try adding crispy fried shallots, a squeeze of fresh lime, or even a sprinkle of toasted seaweed to enhance the flavor complexity and presentation.
Side Dishes
Complement these pancakes with simple sides like a crisp green salad, pickled vegetables, or steamed edamame. Such light accompaniments balance the richness of the pancakes and keep the meal refreshing and vibrant.
Creative Ways to Present
For a stunning centerpiece, stack the pancakes in a neat tower, alternating layers with sriracha mayo and garnishes between each. Alternatively, turn them into handheld sliders or serve alongside dipping sauces like hoisin or a soy-ginger mix for a fun party appetizer.
Make Ahead and Storage
Storing Leftovers
If you have any leftover cabbage pancakes, place them in an airtight container and refrigerate for up to 3 days. They stay surprisingly crisp and flavorful when reheated and make for quick, tasty snacks or meals later on.
Freezing
You can freeze cooked pancakes, too. Lay them flat on a parchment-lined tray, freeze until solid, and then transfer to a freezer bag. They will keep well for up to 2 months. Just reheat in a skillet or oven straight from frozen.
Reheating
To enjoy the best texture after storing or freezing, reheat the pancakes gently in a non-stick skillet over medium heat, flipping once to warm both sides evenly. Avoid microwaving whenever possible to keep their crispy exterior intact.
FAQs
Can I make these savory cabbage pancakes gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free flour blend suitable for savory pancakes. Just keep an eye on the batter consistency, as gluten-free flours sometimes absorb liquids differently. You might need to adjust water amounts slightly.
Is there a vegetarian version of this recipe?
Yes, the base cabbage pancakes are naturally vegetarian. Just skip the optional shrimp, chicken, or beef add-ins, and ensure your sriracha mayo or any dipping sauces do not contain animal-based ingredients.
How spicy is the sriracha mayo topping?
The spice level depends on how much sriracha you mix with mayonnaise. Typically, it’s mildly spicy with a nice creamy balance, but you can easily adjust it to your liking by adding more or less sriracha.
Can I use other vegetables instead of cabbage?
While cabbage is traditional and provides the right texture, you can experiment with finely shredded kale, spinach, or zucchini. Keep in mind that different veggies may release moisture differently, so you might need to adjust cooking times or add more flour to the batter.
What other sauces pair well with these pancakes?
Besides sriracha mayo, hoisin sauce, soy-ginger dipping sauce, or even a tangy ponzu sauce complement the pancakes wonderfully, offering different flavor profiles from sweet to zesty to savory.
Final Thoughts
These Savory Cabbage Pancakes with Sriracha Mayo Recipe bring such joy with their crunchy edges, tender centers, and flavorful toppings that I wholeheartedly encourage you to give them a try. Whether you’re cooking for family, impressing friends, or simply treating yourself, this recipe is a delightful celebration of simple ingredients coming to life in the most delicious way.
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Savory Cabbage Pancakes with Sriracha Mayo Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Appetizer
- Method: Frying
- Cuisine: Asian Fusion
Description
These savory cabbage pancakes are a quick and flavorful dish featuring shredded cabbage, carrot, and green onions mixed into a light batter and pan-fried to golden perfection. Perfect served with spicy sriracha mayo and sesame seeds, they make a delightful appetizer or light meal with optional protein add-ins like shrimp or shredded chicken.
Ingredients
Batter
- 2 extra-large eggs
- ½ cup water
- 1½ tbsp soy sauce
- 1 tbsp toasted sesame oil
- 1 cup all-purpose flour
Vegetables
- 4 cups shredded green cabbage
- 1 carrot, grated
- 3 green onions, sliced
Optional Protein Add-ins
- Shrimp (cooked, peeled)
- Shredded chicken (cooked)
- Cooked beef (shredded)
Toppings and Sauces
- Sriracha mayo (a mix of sriracha sauce and mayonnaise)
- Sesame seeds
- Additional sliced green onions
- Other options: 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 well combined to create a flavorful wet base.
- Add flour: Whisk in the flour until the mixture forms a smooth batter free of lumps, ensuring good binding for the pancakes.
- Incorporate vegetables: Gently fold the shredded cabbage, grated carrot, and sliced green onions into the batter until everything is evenly coated and the mixture is consistent.
- Add proteins: If using optional proteins like shrimp, shredded chicken, or cooked beef, mix them thoroughly into the batter at this stage to distribute evenly.
- Heat the skillet: Place a non-stick skillet over medium heat and add a small amount of oil to coat the surface, preparing it for frying.
- Form pancakes: Scoop about ¾ to 1 cup of the cabbage mixture onto the skillet and press it gently into a 6-inch round pancake about ½ inch thick to ensure even cooking.
- Cook pancakes: Fry each pancake for 3-5 minutes on one side until golden brown, then carefully flip and cook the other side for another 3-5 minutes, ensuring they are cooked through and crispy.
- Repeat cooking: Continue cooking the remaining batter in batches, adding more oil to the skillet as needed to prevent sticking.
- Add toppings: Drizzle the hot pancakes with sriracha mayo and sprinkle with sesame seeds and additional sliced green onions to enhance flavor and presentation.
- Serve and enjoy: Add any other desired toppings such as hoisin sauce, toasted seaweed, fried egg, bonito flakes, pickled ginger, or kimchi and serve immediately for best taste.
Notes
- Make sure the skillet is properly heated before adding the pancake batter to prevent sticking.
- Press pancakes gently but firmly to maintain their shape.
- Adjust cooking time depending on the thickness and size of the pancakes.
- Customize with protein add-ins to make the dish more hearty and filling.
- Sriracha mayo can be made by mixing equal parts mayonnaise and sriracha for a spicy kick.
- Leftover pancakes can be refrigerated and reheated in a skillet or oven for best texture.
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
