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 a liquid egg substitute or flax egg, and a non-dairy mayonnaise for this recipe.
Yield: 6-8 pancakes
For the batter:
3 flax eggs
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
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 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 enjoy.
Let me know what you think in the comments below! If you made this recipe tag me @noshchefjulie on Twitter and Instagram!