Cabbage Pancakes

Cabbage Pancakes
  • PREP TIME
    25 mins
  • COOK TIME
    10 mins
  • TOTAL TIME
    35 mins
  • SERVING
    8 People
  • VIEWS
    39

Elevate your appetizer game with these savory cabbage pancakes! Crispy edges give way to a tender, flavorful interior, reminiscent of latkes but with a delightful Asian-inspired twist. The vibrant Sriracha-mayo and umami-rich dipping sauce complete this addictive dish – a brilliant way to transform humble cabbage into a culinary star.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    14 g
  • Cholesterol
    96 mg
  • Fiber
    3 g
  • Protein
    6 g
  • Saturated Fat
    3 g
  • Sodium
    901 mg
  • Sugar
    5 g
  • Fat
    17 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View **Prepare the Base (5 mins):** Thinly slice the scallions, separating the green parts for garnish and the white parts for the pancake batter.

Image Step 02
02 Step

Recipe View **Combine Wet and Dry (5 mins):** In a large bowl, whisk together the eggs, flour, water, 1 tablespoon soy sauce, 2 teaspoons sesame oil, 1 teaspoon salt, and pepper until smooth. This creates the perfect foundation for our pancakes.

Image Step 03
03 Step

Recipe View **Incorporate Vegetables (5 mins):** Gently fold in the shredded cabbage, grated carrot, and sliced scallion whites into the egg mixture until everything is well combined. Ensure the vegetables are evenly distributed.

Image Step 04
04 Step

Recipe View **First Batch (10 mins):** Heat 2 tablespoons sesame oil in a large skillet over medium-high heat. Once hot, drop four scoops (about 1/3 cup each) of the cabbage mixture into the skillet, spreading each scoop into a thin circle. Cook undisturbed for about 2 minutes, until golden brown. Flip and cook for another 2 minutes, until cooked through, golden, and crisp on the other side. Drain on paper towels.

Image Step 05
05 Step

Recipe View **Second Batch (10 mins):** Add the remaining 1 tablespoon of sesame oil to the skillet. Repeat the process with the remaining batter to make four more pancakes. Sprinkle all the pancakes with the remaining 1/2 teaspoon of salt.

Image Step 06
06 Step

Recipe View **Sriracha-Mayo (2 mins):** In a small bowl, combine the mayonnaise and 1 teaspoon Sriracha until smooth and creamy. Adjust Sriracha to your preferred level of spice.

Image Step 07
07 Step

Recipe View **Dipping Sauce (2 mins):** In another small bowl, whisk together the remaining 2 tablespoons of soy sauce, honey, rice vinegar, and 1 teaspoon Sriracha until well combined.

Image Step 08
08 Step

Recipe View **Assemble & Serve (3 mins):** Drizzle the pancakes with the Sriracha-mayo. Garnish with the reserved sliced scallion greens. Serve immediately with the flavorful dipping sauce.

For extra crispy pancakes, don't overcrowd the skillet. Cook in batches.
Feel free to add other vegetables like chopped bell peppers or onions to the batter.
Adjust the amount of Sriracha in the mayo and dipping sauce to your liking.
These pancakes are best served immediately while they're still crispy.

Nolan Nolan

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.6/ 5 ( 13 Ratings)
Total Reviews: (4)
  • Kamron Bernier

    I added some grated ginger to the batter for an extra zing. Delicious!

  • Rosina Sawayn

    A great way to use up leftover cabbage. My kids even enjoyed them!

  • Sammie Moen

    The Sriracha-mayo is the perfect complement to the savory pancakes.

  • Arlene Willms

    These pancakes were a huge hit! Everyone loved the crispy texture and the flavorful dipping sauce.

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