CABBAGE PANCAKES
Reminiscent of latkes with a more interesting flavor, these cabbage pancakes are crispy on the outside and soft and savory on the inside, with a Sriracha-mayo that brings it all together. Great way to use up leftover cabbage for an easy, crowd-pleasing appetizer or side dish.
Provided by NicoleMcmom
Time 35m
Yield 8
Number Of Ingredients 18
Steps:
- Prepare pancakes: Thinly slice 4 scallions and set aside for pancakes. Thinly slice remaining scallions and set aside for garnish.
- Whisk eggs, flour, water, soy sauce, 2 teaspoons sesame oil, 1 teaspoon salt, and pepper together in a large bowl until smooth. Fold in cabbage, carrot, and 4 sliced scallions until well combined.
- Heat 2 tablespoons sesame oil in a large skillet over medium-high heat. Place 4 scoops cabbage mixture (about 1/3 cup each) into the hot skillet and spread into thin circles. Cook, undisturbed, until golden brown, about 2 minutes. Flip and cook until cooked through and golden and crisp on the other side, about 2 more minutes. Drain on paper towels. Add 2 tablespoons sesame oil to the skillet and use remaining batter to make 4 more pancakes. Sprinkle all pancakes with remaining 1/2 teaspoon salt.
- Prepare Sriracha-mayo: Mix mayonnaise and Sriracha together in a small bowl until well combined.
- Prepare dipping sauce: Whisk soy sauce, honey, rice vinegar, Sriracha, and sesame oil together until well combined.
- Drizzle pancakes with Sriracha-mayo and garnish with reserved sliced scallions. Serve with dipping sauce.
Nutrition Facts : Calories 219.9 calories, Carbohydrate 13.6 g, Cholesterol 95.6 mg, Fat 16.7 g, Fiber 2.7 g, Protein 5.5 g, SaturatedFat 2.9 g, Sodium 901.3 mg, Sugar 5.4 g
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MdEasin Bhuiyan
[email protected]These cabbage pancakes are a bit bland. I think they need more seasoning.
Jasmine Slaymaker
[email protected]I'm not a fan of cabbage, but these pancakes were surprisingly good. I would definitely make them again.
Akolawole Akanni
[email protected]These cabbage pancakes are a great way to get your kids to eat their vegetables.
Kim Jennifir
[email protected]I served these cabbage pancakes with sour cream and applesauce. They were delicious!
Islam Mehar
[email protected]I added some shredded carrots to the batter for extra flavor and nutrition.
Derrick Dero
[email protected]These cabbage pancakes are a great way to use up leftover cabbage. They're also a healthy and delicious breakfast option.
Orkida Shiqerukaj
[email protected]I had a hard time getting the pancakes to flip without breaking. I think I needed to use a larger skillet.
Jousha Hurst
[email protected]These cabbage pancakes were a bit too dense for my taste. I think I would have preferred them if they were thinner and crispier.
Brody Lindsey
[email protected]I was pleasantly surprised by how much I enjoyed these cabbage pancakes. I'm not a big fan of cabbage, but the pancakes were light and fluffy, with a subtle cabbage flavor. I would definitely make these again.
Sumit Gyawali
[email protected]I made these cabbage pancakes for breakfast this morning and they were delicious! The pancakes were easy to make and the instructions were clear. I will definitely be making these again.
Mimmy Kamwendo
[email protected]These cabbage pancakes were a hit with my family! The pancakes were light and fluffy, with a slightly crispy exterior. The cabbage added a nice flavor and texture to the pancakes.