Savory Cabbage Pancakes – A Tasty Twist on a Classic
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: Prepare the Mixture Add the flour, eggs, water, soy sauce, onion and garlic powders, salt, and pepper to the same bowl that contains the veggies. Mixing the mixture thoroughly requires stirring. While still being easily stirred, the batter should be thick enough to coat the vegetables. A bit extra water can be added if it’s too thick. Step 3: Heat the Oil In a large skillet over medium heat, heat two to three tablespoons of vegetable oil. The oil should be heated enough to sizzle when batter is poured, but not hot enough to scorch the pancakes.
Cook the Pancakes in Step Four Using the back of a spoon, gently press down on approximately ¼ cup of the batter in the heated skillet to create a pancake shape. There are two to three pancakes you can cook at once, depending on the size of your skillet. Cook the pancakes for 3–4 minutes on each side, or until the outsides are crispy and golden brown. Step 5: Empty and Present After they are done, move the pancakes to a dish covered with paper towels to absorb extra oil. Proceed with the leftover batter, adjusting the amount of oil in the pan as necessary.
Step 6: Present and Garnish Add sesame seeds, chopped fresh herbs, or a dollop of yogurt or sour cream on top of the pancakes. On the side, you may also serve them with your preferred dipping sauce or soy sauce.