Crispy and Delicious Nappa Cabbage Pancakes
Crispy and Delicious Nappa Cabbage Pancakes
Easy Nappa Cabbage Pancake Recipe: Taste of the Old Market Days!
Do you remember the joy of visiting the market, eager to explore the diverse foods, and then savoring delicious pancakes made with wide nappa cabbage leaves dipped in batter and sizzled on a giant cast-iron griddle? While those market scenes may be gone, we often find ourselves recreating those nostalgic flavors at home. This recipe for ‘Nappa Cabbage Pancakes’ is a simple and delicious way to bring back those memories. Using the vibrant yellow inner leaves of the cabbage adds an extra touch of appeal! Let’s get started with this easy #PancakeRecipe #NappaCabbagePancake #SuperEasyCooking!
Ingredients- Nappa cabbage leaves (a few leaves, focusing on the yellowish inner ones)
- 1 cup pancake mix (adjust for batter consistency)
- 180ml water (adjust for batter consistency)
- 1/2 tsp turmeric powder (optional, for color)
- Generous amount of cooking oil (for frying)
Cooking Instructions
Step 1
First, select fresh nappa cabbage leaves. Choose a few tender leaves from the inner part, which have a lovely yellow hue. Wash them thoroughly and pat them dry to ensure the batter adheres well. (Turmeric powder is optional and adds color, so don’t worry if you don’t have it.)
Step 2
Now, let’s make the pancake batter. In a large bowl, place the pancake mix. Gradually add water, stirring as you go, until you achieve a slightly thin batter. The key is to have a smooth batter that’s not too thick, but just enough to coat the cabbage leaves lightly.
Step 3
At this point, you can optionally add the turmeric powder to the batter. This will give your pancakes a beautiful, subtle yellow hue, making them even more appealing. Of course, delicious cabbage pancakes can be made without it too!
Step 4
Adding turmeric powder gives the batter a lovely natural yellow color. Ensure the batter isn’t too watery; it should be thick enough to coat the cabbage leaves without dripping off excessively. A good consistency is when the batter flows smoothly when lifted with a spoon.
Step 5
Dip each nappa cabbage leaf into the prepared batter, coating both sides thinly and evenly. Avoid applying too much batter; a light coating that still allows the cabbage texture to show through is best for a crispy and delicious pancake.
Step 6
Heat a frying pan over medium heat and add a generous amount of cooking oil. Once the oil is hot, carefully place the batter-coated cabbage leaves onto the pan and fry them until golden brown on both sides.
Step 7
Listen to that satisfying sizzle! Gently press down on the cabbage leaves with a spatula or tongs as they cook, ensuring they become evenly golden and crispy. Once both sides are beautifully browned, your delicious ‘Nappa Cabbage Pancakes’ are ready to enjoy, just like those from the old market days! They taste best when served warm.
