Cabbage Pancakes
Cabbage Pancakes are savory, crispy delights made with shredded cabbage, flour, and eggs. These versatile pancakes are perfect as an appetizer, side dish, or light main course, especially when served with a spicy dipping sauce. Inspired by Japanese okonomiyaki, they offer a delicious way to enjoy cabbage in a new form.
Equipment
- Non-stick skillet
- Large mixing bowl
- Whisk or fork
- Spatula
- Measuring cup
- Paper towels
- Cutting board and knife
Ingredients
- Shredded cabbage about 3 cups
- All-purpose flour 1 cup
- Eggs 2 large
- Water 3/4 cup
- Salt
- Ground black pepper
- Scallions chopped (2-3)
- Olive oil 2 tablespoons
- Optional: Minced garlic soy sauce, spicy dipping sauce, honey, grated carrot, Parmesan or cheddar cheese, fresh or dried dill
Instructions
- Thinly shred the cabbage and chop the scallions.
- In a large bowl, beat the eggs and mix in the flour, water, salt, and pepper.
- Add the shredded cabbage and scallions, stirring until well combined.
- Heat olive oil in a non-stick skillet over medium-high heat.
- Scoop small portions of the mixture into the skillet, spreading them into thin circles.
- Cook for about 2 minutes on each side until golden brown and crispy.
- Transfer the pancakes to paper towels to drain excess oil.
- Serve hot with your choice of dipping sauce or toppings.
Notes
Nutrition Facts:
- Calories: 42-220 per pancake
- Fat: 2.22g-17g per serving
- Carbohydrates: 4.56g-14g per serving
- Protein: 0.98g-6g per serving