I love trying out new recipes, and I had these for the first time last year made by some dear friends. I’ve adapted my own recipe and wanted to share this delicious, quick, and simple recipe with you.
Vegan note: Try vegan bacon, liquid egg substitute, and a non-dairy mayonnaise for this recipe.
Yield: 6-8 pancakes
For the batter:
3 eggs (see note above)
3/4 – 1 cup all-purpose flour
1/2 cup water
2 – 3 cups shredded green cabbage
1 tbsp soy sauce
2 tbsp sesame oil
3 – 4 slices of vegan bacon (optional).
oil for pan frying
For the mayonnaise:
1/2 cup dairy-free mayonnaise
1/2 – 1 tbsp. ground chili paste (I used Sambal Oelek) found at Asian grocery stores and some supermarkets in the international section, or you can use any hot sauce.
In a small bowl combine the chili or hot sauce with the mayonnaise, making it as spicy you like, and set aside.
Wash all produce. Slice the scallions very thin and discard the white bottoms. Remove the top layer of the cabbage, and cut out the core, then slice very thin.
In a large bowl whisk together the eggs, water, sesame oil, and soy sauce. Add in the flour slowly until a nice batter forms. Add more water if it becomes too thick, or add more flour if the batter is too thin, until desired consistency is reached.
Fold in the scallions into the batter, and mix in the cabbage until everything is well combined. If you want more dense pancakes add a little less cabbage.
Heat a small skillet and cook the bacon until crispy, set aside to cool and then chop and save for garnish.
Heat the skillet with a little oil on medium heat, and spoon out about a 1/2 cup of cabbage and flatten with a spatula. Cover with a lid and let cook for 2-4 minutes on each side. Repeat this process until all the cabbage is cooked.
Serve with mayonnaise and a sprinkle of bacon on top.
Would you like to see more recipes like this on the blog? Let me know what you think and comments below and Happy cooking!
xoxo – Julie