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:
1. Prepare the Vegetables:
Begin by thinly slicing the cabbage. Aim for thin, short strips that will cook evenly in the pancake batter. Grate the carrot and chop the green onions into small pieces. Set the vegetables aside in a large mixing bowl.
2. Make the Batter:
In a separate medium bowl, whisk together the eggs, water, and soy sauce. Add the flour, garlic powder, onion powder, salt, and pepper, whisking until smooth. The batter should be slightly thick, but still easy to pour.
Tip: If you prefer extra flavor, you can add a bit of ginger powder or chili flakes to the batter.
3. Combine the Vegetables and Batter:
Pour the batter over the sliced cabbage, carrots, and green onions. Using a wooden spoon or spatula, stir until all the vegetables are well-coated. The mixture may seem vegetable-heavy, but that’s what makes these pancakes crunchy and full of flavor.
4. Heat the Oil:
Heat 1 tablespoon of vegetable oil in a large non-stick skillet over medium heat. Once the oil is hot, it’s time to cook the pancakes.
5. Cook the Pancakes:
Scoop about ¼ cup of the cabbage mixture into the skillet, gently pressing it down to form a pancake that is about ½-inch thick. Depending on the size of your skillet, you can cook 2-3 pancakes at a time, leaving space between them.
Cook each pancake for 3-4 minutes on each side, or until golden brown and crispy. Flip carefully with a spatula to avoid breaking the pancakes. Once both sides are crisp and golden, transfer the pancakes to a paper towel-lined plate to drain any excess oil.