Ingredients :
For the Pancakes:3 cups green cabbage, thinly sliced1 medium carrot, grated3 green onions, chopped2 large eggs½ cup all-purpose flour (or a gluten-free alternative)½ cup water1 tablespoon soy sauce (or tamari for gluten-free)½ teaspoon garlic powder½ teaspoon onion powder½ teaspoon salt (or to taste)¼ teaspoon black pepper2-3 tablespoons vegetable oil for fryingOptional Toppings:Sesame seedsFresh herbs (like cilantro or parsley)Soy sauce or dipping sauce of choiceA dollop of sour cream or yogurt
Préparations :
Step 1: Prepare the VegetablesThinly 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: Make the BatterIn the same bowl with the vegetables, add the flour, eggs, water, soy sauce, garlic powder, onion powder, salt, and pepper. Stir until the mixture is well combined. The batter should be thick enough to coat the vegetables, but still easy to stir. If it’s too thick, add a little more water.Step 3: Heat the OilHeat 2-3 tablespoons of vegetable oil in a large skillet over medium heat. You want the oil to be hot enough to sizzle when the batter is added, but not so hot that the pancakes burn.Step 4: Cook the PancakesScoop about ¼ cup of the batter into the hot skillet, pressing it down gently with the back of a spoon to form a pancake shape. Depending on the size of your skillet, you can cook 2-3 pancakes at a time. Cook for 3-4 minutes on each side, or until the pancakes are golden brown and crispy on the outside.Step 5: Drain and ServeOnce cooked, transfer the pancakes to a paper towel-lined plate to drain excess oil. Repeat with the remaining batter, adding more oil to the pan as needed.Step 6: Garnish and ServeTop the pancakes with sesame seeds, fresh herbs, or a dollop of sour cream or yogurt. You can also serve them with soy sauce or your favorite dipping sauce on the side.Tips for Success:Slice the Cabbage Thinly: Thinly sliced cabbage cooks more evenly and ensures a crispier texture in the pancakes.Customize the Batter: Feel free to add other vegetables, like mushrooms or zucchini, for extra flavor and texture. You can also add cooked shrimp or bacon for a protein boost.Fry in Batches: Don’t overcrowd the pan while frying. Frying the pancakes in small batches ensures they cook evenly and stay crispy.Variations:Spicy Cabbage Pancakes: Add a pinch of chili flakes or a dash of hot sauce to the batter for a spicy kick.Cheesy Pancakes: Mix in ¼ cup of shredded cheese (like cheddar or mozzarella) for a gooey, cheesy version.Gluten-Free Version: Use gluten-free flour and tamari instead of soy sauce for a gluten-free twist on these savory pancakes.Conclusion:These Savory Cabbage Pancakes are a versatile, quick, and flavorful dish that you can easily whip up with everyday ingredients. Crispy on the outside and soft on the inside, they’re perfect for any meal or snack. Whether you enjoy them with soy sauce, fresh herbs, or a creamy dollop of sour cream, these pancakes are sure to be a crowd-pleaser!Enjoy !
ENJOY