Nutty Whole Wheat Napa Cabbage Pancake
Nutty Whole Wheat Napa Cabbage Pancake
My Ultimate Healthy Recipe: Whole Wheat Napa Cabbage Pancake
Today, I’m making Napa cabbage pancakes using whole wheat flour instead of regular flour, so you can fully enjoy the nutty flavor of whole wheat. This recipe highlights the delicious, slightly sweet taste of young Napa cabbage (Albaegi Napa) combined with the wholesome goodness of whole wheat flour, making it a healthier and more flavorful alternative.
Ingredients- 3 cups whole wheat flour
- 8 leaves young Napa cabbage (Albaegi Napa)
- Pinch of salt
- Generous amount of perilla oil (deulgireum)
- 1 red chili pepper
Cooking Instructions
Step 1
Let’s start by introducing the young Napa cabbage (Albaegi Napa). This cabbage is known for its crisp texture and subtle sweetness, and it becomes wonderfully delicious when made into a pancake.
Step 2
Wash the young Napa cabbage leaves thoroughly under running water. Afterward, drain them well on a rack to remove excess moisture. It’s important to get them as dry as possible to prevent the pancake from becoming soggy.
Step 3
Make 2-3 shallow cuts along the thicker white parts of the cabbage leaves. This will help tenderize the cabbage and allow the batter to adhere better, resulting in a more flavorful pancake.
Step 4
Lightly coat both sides of the cut cabbage leaves with whole wheat flour. Gently press the flour onto the leaves with your hands to ensure it sticks well.
Step 5
In a bowl, combine 3 cups of whole wheat flour with a pinch of salt. Gradually add water while mixing with chopsticks or a whisk until you achieve a thick batter consistency. It should be thick enough to flow slowly off a spoon, but not too watery. Aim for a consistency that’s somewhat ‘gloopy’.
Step 6
Wash the red chili pepper, remove the stem, and thinly slice it diagonally. Then, dip the prepared cabbage leaves into the whole wheat batter, ensuring both sides are evenly coated. You can use your hands to spread the batter smoothly over the cabbage.
Step 7
Heat a generous amount of perilla oil in a frying pan over medium-low heat. Place the batter-coated cabbage leaves in the pan and cook until golden brown and crispy on both sides. Keep an eye on the heat to prevent burning.
Step 8
Once the cabbage is partially cooked, artfully arrange the diagonally sliced red chili peppers on top of each pancake. This not only makes the pancakes visually appealing but also adds a hint of mild spice and vibrant color.
Step 9
Continue to cook, flipping the pancakes occasionally, until the white parts of the cabbage turn translucent and the edges of the pancake become wonderfully crisp. Properly cooked pancakes have the best texture.
Step 10
Your delicious and nutty whole wheat young Napa cabbage pancakes are ready! They are best enjoyed immediately while warm. Feel free to serve them with a side of soy sauce dipping sauce for an extra savory kick.
