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: Make the Batter
In 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 Oil
Heat 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 Pancakes
Scoop 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 Serve
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