Ingredients
Scale
For the Pancakes:
- 4–5 cups shredded green cabbage
- 1 carrot, grated or julienned
- 3 green onions, sliced (plus more for topping)
- 2 extra large eggs
- 3/4 to 1 cup all-purpose flour
- 1/2 cup water
- 1.5 Tbsp soy sauce
- 1 Tbsp toasted sesame oil
- 2 Tbsp neutral oil for frying
For the Sriracha Mayo Topping:
- 1/4 cup mayonnaise
- 2 Tbsp sriracha
- 1/2 Tbsp sesame seeds
- 2 green onions, thinly sliced
Instructions
- Prep the vegetables. Shred the cabbage as finely as you can, about 4 to 5 cups loosely packed. Grate the carrot and slice 3 green onions. Set everything aside together in a large mixing bowl.
- Make the batter. In a separate bowl, whisk the 2 eggs with the 1/2 cup water, 1.5 Tbsp soy sauce, and 1 Tbsp sesame oil until well combined. Add 3/4 cup flour and whisk until smooth. If your batter feels too thin to hold the cabbage together, add the remaining 1/4 cup flour.
- Combine. Pour the batter over the cabbage mixture and fold together until everything is evenly coated. The batter should feel thick and full of vegetables rather than the other way around.
- Make the sriracha mayo. Stir together the 1/4 cup mayo and 2 Tbsp sriracha in a small bowl. Set aside until serving.
- Heat the pan. Add 1/2 Tbsp oil to a non-stick or cast iron skillet over medium heat. Let it get hot before adding any batter.
- Cook the first side. Scoop about 3/4 cup of the mixture into the pan and press it down gently with a spatula to form a circle about 6 inches wide and 1/2 inch thick. Cover with a lid to trap steam, which helps soften the cabbage through. Cook for 3 to 5 minutes until the bottom is deep golden brown.
- Flip and finish. Carefully flip the pancake and cook uncovered for another 3 to 4 minutes until golden on the second side and the cabbage is fully tender. Repeat with the remaining batter, adding more oil as needed.
- Top and serve. Drizzle the sriracha mayo generously over the finished pancakes. Sprinkle with sesame seeds and fresh green onions. Serve hot.
Notes
- Shred the cabbage finely. Thick chunks won’t soften properly inside the pancake and can make it hard to flip without it falling apart.
- Don’t skip the lid. Covering the pan for the first side traps steam and cooks the cabbage through from the inside while the bottom browns.
- Make them ahead. Cooked pancakes keep well in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat or in an air fryer for a few minutes to get the edges crispy again.
- Scaling up. This recipe makes about 4 medium pancakes. Double it easily by batch-cooking in the same pan. Keep finished ones warm in a 200°F oven on a baking sheet.
- Pan choice matters. A non-stick pan is the easiest option. A well-seasoned cast iron skillet gives excellent browning but requires a bit more oil.
- Drain the cabbage if it’s very wet. If your shredded cabbage seems especially moist, let it sit with a pinch of salt for a few minutes, then squeeze out any liquid before mixing into the batter.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Snack
- Method: Pan-frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1 pancake
- Calories: 400 kcal
- Sugar: 7 g
- Sodium: 900 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 18 g
- Cholesterol: 120 mg