Cabbage Pancakes
Recipe information
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Cooking:
25 min.
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Servings per container:
8
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Source:

Ingredients for - Cabbage Pancakes

1. Scallions - 1 bunch
2. Eggs - 4 large
3. All-purpose flour - ⅓ cup
4. Water - 2 tablespoons
5. Soy sauce - 1 tablespoon
6. Sesame oil - 2 teaspoons
7. Kosher salt, divided - 1 ½ teaspoons
8. Pepper - ½ teaspoon
9. Finely shredded cabbage - 1 pound
10. Carrot, grated - 1 large
11. Sesame oil - ¼ cup
12. Mayonnaise - ¼ cup
13. Sriracha - 1 tablespoon
14. Soy sauce - 2 tablespoons
15. Honey - 1 tablespoon
16. Rice vinegar - 2 teaspoons
17. Sriracha - 1 teaspoon
18. Sesame oil - 1 teaspoon

How to cook deliciously - Cabbage Pancakes

1. Stage

Prepare pancakes: Thinly slice 4 scallions and set aside for pancakes. Thinly slice remaining scallions and set aside for garnish.

2. Stage

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.

3. Stage

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.

4. Stage

Prepare Sriracha-mayo: Mix mayonnaise and Sriracha together in a small bowl until well combined.

5. Stage

Prepare dipping sauce: Whisk soy sauce, honey, rice vinegar, Sriracha, and sesame oil together until well combined.

6. Stage

Drizzle pancakes with Sriracha-mayo and garnish with reserved sliced scallions. Serve with dipping sauce.