Japanese Cabbage Pancake (Printable Recipe)
Crispy cabbage pancake with savory sauces and a quick stovetop cook time.
# Ingredients You'll Need:
→ Pancake Base
01 -
4 cups finely shredded green cabbage
02 -
3/4 cup all-purpose flour
03 -
1/2 teaspoon grated fresh ginger
04 -
4 large eggs, lightly beaten
05 -
3 scallions, thinly sliced, white and green parts separated
06 -
1 tablespoon soy sauce
07 -
2 tablespoons neutral oil
→ Sauces
08 -
1/4 cup mayonnaise
09 -
1 teaspoon sriracha
10 -
2 teaspoons water
11 -
1/4 cup ketchup
12 -
1 tablespoon Worcestershire sauce or vegetarian Worcestershire
13 -
1 tablespoon soy sauce
# Steps to Follow:
01 -
In a large bowl, combine cabbage, flour, ginger, eggs, white parts of scallions, and 1 tablespoon soy sauce until well blended.
02 -
Heat oil in a nonstick or cast-iron skillet over medium heat. Add the cabbage mixture, pressing to cover the bottom. Cover and cook for about 8 minutes until golden underneath.
03 -
Place a flat plate over the skillet and invert to transfer the pancake. Slide it back into the skillet browned side up. Cook uncovered for about 5 minutes until golden on the bottom.
04 -
Mix mayonnaise, sriracha, and water in a small bowl until drizzling consistency is reached. In another bowl, combine ketchup, Worcestershire, and remaining soy sauce.
05 -
Transfer pancake to a platter, drizzle with both sauces, and sprinkle with green parts of scallions. Slice into wedges and serve hot.
# Extra Tips:
01 -
Use a flexible spatula and a well-seasoned or nonstick skillet for easier flipping and a clean release.
02 -
You can add protein like chopped shrimp, bacon, or ham directly into the batter for a heartier version.
03 -
Store leftovers in an airtight container for up to 2 days. Reheat in an air fryer to restore crispiness.