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.
