These savory cabbage pancakes offer a delightful twist on traditional pancakes, transforming humble cabbage into a crispy, golden treat that’s perfect for any meal of the day. Inspired by Korean pajeon and Japanese okonomiyaki, these versatile pancakes combine the satisfying crunch of fresh cabbage with a tender, flavorful batter. Whether served as a light lunch, appetizer, or side dish, these cabbage pancakes deliver maximum flavor with minimal ingredients and effort.
Ingredients
For the Pancakes:
- 2 cups finely shredded cabbage (200g / 7 oz)
- 1 cup all-purpose flour (125g / 4.4 oz)
- 1/2 cup whole milk (120ml / 4 fl oz)
- 2 large eggs
- 1/2 teaspoon baking powder (2.5g)
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 2 spring onions, finely chopped (optional)
- 3-4 tablespoons vegetable oil for frying (45-60ml / 1.5-2 fl oz)
For the Dipping Sauce:
- 3 tablespoons soy sauce (45ml / 1.5 fl oz)
- 1 tablespoon rice vinegar (15ml / 0.5 fl oz)
- 1 teaspoon sesame oil (5ml)
- 1/2 teaspoon sugar
- 1/4 teaspoon red pepper flakes
- 1 clove garlic, minced
Step-by-Step Instructions
Preparation (10 minutes)
- Prepare the cabbage: Finely shred the cabbage using a sharp knife or food processor. Place the shredded cabbage in a large bowl and sprinkle with 1/2 teaspoon of salt. Let it sit for 5 minutes to draw out excess moisture, then gently squeeze and pat dry with paper towels.
- Make the dipping sauce: In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, sugar, red pepper flakes, and minced garlic. Set aside to allow flavors to meld.
- Prepare the batter: In a large mixing bowl, whisk together flour, baking powder, remaining salt, black pepper, and garlic powder.
Creating the Pancake Mixture (5 minutes)
- Combine wet ingredients: In a separate bowl, whisk together eggs and milk until well combined and slightly frothy.
- Make the batter: Pour the egg and milk mixture into the flour mixture, whisking gently until just combined. The batter should be smooth but not overmixed.
- Add cabbage: Fold the prepared cabbage and chopped spring onions (if using) into the batter until evenly distributed. The mixture should be thick enough to hold together but not too dense.
Cooking Process (15-20 minutes)
- Heat the pan: Heat 1 tablespoon of vegetable oil in a large non-stick skillet or cast-iron pan over medium heat until shimmering.
- Form the pancakes: Using a large ladle or measuring cup, pour approximately 1/4 cup of the mixture into the hot pan. Use the back of the ladle to gently flatten and spread the mixture into a round pancake about 4 inches in diameter.
- Cook the first side: Cook for 3-4 minutes until the bottom is golden brown and crispy. You should hear gentle sizzling throughout the cooking process.
- Flip carefully: Using a wide spatula, carefully flip the pancake and cook for another 3-4 minutes until the second side is golden brown and the pancake feels firm when gently pressed.
- Repeat the process: Transfer the cooked pancake to a plate and keep warm. Add more oil to the pan as needed and repeat with the remaining batter, making 6-8 pancakes total.
- Serve immediately: Serve the pancakes warm with the prepared dipping sauce on the side.
Nutritional Information
Preparation Time: 10 minutes
Cooking Time: 15-20 minutes
Total Time: 25-30 minutes
Servings: 4 portions (6-8 pancakes)
Per Serving (2 pancakes):
- Calories: 165
- Protein: 7g
- Carbohydrates: 22g
- Fat: 6g
- Fiber: 2g
- Sodium: 680mg
- Vitamin C: 25mg (42% DV)
- Vitamin K: 45mcg (38% DV)
- Calcium: 85mg (8% DV)
- Iron: 2mg (11% DV)
Recipe Variations and Substitutions
Flour Alternatives
For a gluten-free version, substitute all-purpose flour with a 1:1 gluten-free flour blend or rice flour mixed with tapioca starch. Chickpea flour also works well and adds extra protein, though it will create a slightly denser texture.
Milk Substitutions
Any milk variety works in this recipe. Buttermilk creates tangier, fluffier pancakes, while plant-based alternatives like almond or oat milk work perfectly for dairy-free versions. For extra richness, substitute half the milk with heavy cream.
Vegetable Additions
Enhance the nutritional value and flavor by adding finely diced bell peppers, grated carrots, or corn kernels. Mushrooms, zucchini, or spinach also work beautifully when finely chopped and mixed into the batter.
Protein Boost
Transform these pancakes into a more substantial meal by adding cooked bacon bits, ham, or leftover cooked chicken to the batter. For vegetarian protein, try adding crumbled tofu or finely chopped nuts.
Spice Variations
Customize the flavor profile with different seasonings. Try adding curry powder for an Indian twist, smoked paprika for a Spanish influence, or herbs like dill and parsley for a fresh, Mediterranean flavor.
Sauce Alternatives
While the Asian-inspired dipping sauce is traditional, these pancakes also pair well with Greek yogurt mixed with herbs, spicy mayo, or even a simple squeeze of lemon juice and a sprinkle of sea salt.
Storage and Reheating Tips
Leftover cabbage pancakes can be stored in the refrigerator for up to 3 days in an airtight container. To reheat, place them in a toaster oven or regular oven at 350°F (175°C) for 5-7 minutes until crispy and heated through. Avoid microwaving as this will make them soggy. These pancakes can also be frozen for up to 1 month; thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Why are my cabbage pancakes falling apart when I flip them?
The most common cause is too much moisture in the cabbage or not enough binding ingredients. Make sure to salt the cabbage and squeeze out excess water before mixing. If the batter seems too wet, add a tablespoon more flour. Also ensure the pan is properly heated and the first side is fully cooked before attempting to flip.
Can I make the batter ahead of time?
While it’s best to cook these pancakes immediately after mixing, you can prepare the batter up to 2 hours in advance. Store it covered in the refrigerator and give it a gentle stir before cooking, as the ingredients may separate slightly.
What’s the best way to achieve crispy edges?
Use enough oil in the pan to create a shallow frying effect, and make sure your pan is properly preheated. Don’t overcrowd the pan, and avoid pressing down on the pancakes while cooking, which can make them dense rather than crispy.
Can I make these pancakes larger or smaller?
Absolutely! For larger pancakes, use about 1/2 cup of batter per pancake and increase cooking time to 4-5 minutes per side. For bite-sized appetizers, use just 2 tablespoons of batter and cook for 2-3 minutes per side.
Are these pancakes suitable for meal prep?
Yes, these pancakes are excellent for meal prep. Cook a large batch on the weekend and store them in the refrigerator. They reheat well and make a quick, nutritious breakfast or lunch option when paired with a simple salad or soup.
These savory cabbage pancakes prove that simple ingredients can create extraordinary results. The combination of crispy exterior and tender interior, along with the fresh crunch of cabbage, makes for a satisfying dish that’s both comforting and surprisingly sophisticated. Whether you’re looking for a new way to use cabbage or simply want to try something different, these pancakes are sure to become a regular feature in your cooking repertoire.