Savory Buckwheat and Cabbage Pancake
Savory Buckwheat and Cabbage Pancake
Made a super easy and simple Buckwheat and Cabbage Pancake.
My sister-in-law sent me some salted cabbage, so I made a cabbage pancake with buckwheat flour.
Ingredients- 1 cup buckwheat flour
- 1/4 head salted cabbage, roughly chopped
- 1/2 cup water (for adjusting batter consistency)
- Canola oil, for pan-frying
Cooking Instructions
Step 1
First, place 1 cup of buckwheat flour in a bowl. Gradually add about 1/2 cup of water while stirring with chopsticks or a whisk until smooth and free of lumps. It’s important to get a smooth consistency.
Step 2
The batter should be slightly thin, enough to slowly drip from a spoon, but not too watery. Aim for a consistency thinner than typical pancake batter. If it’s too thick, add a little more water; if too thin, add a bit more buckwheat flour.
Step 3
Lightly rinse the salted cabbage under cold water to remove excess salt, then squeeze out any excess moisture thoroughly. Separate the leaves into bite-sized pieces. If the leaves are large, you can fold or cut them in half.
Step 4
Now, heat a non-stick pan over medium heat. Ensuring the pan is well-heated will prevent the cabbage pancakes from sticking and help them brown beautifully.
Step 5
Drizzle a generous amount of canola oil into the heated pan. Using enough oil will help the edges of the cabbage pancake become wonderfully crispy.
Step 6
Dip the drained salted cabbage leaves into the buckwheat batter, ensuring they are well-coated on both sides. Make sure the batter covers the leaves evenly.
Step 7
Carefully place the batter-coated cabbage leaves onto the heated pan. Avoid overcrowding the pan; arrange them with a little space between each piece to ensure even cooking.
Step 8
Pan-fry over medium heat for about 3-4 minutes until the bottom side is golden brown and slightly crispy. You’ll know it’s time to flip when the edges look set and you can smell the buckwheat cooking. Use a spatula to gently flip each pancake.
Step 9
Continue to cook the other side for another 3-4 minutes, or until both sides are golden brown and the pancake is cooked through. Once beautifully browned, transfer the savory buckwheat and cabbage pancakes to a plate, draining any excess oil. They are best enjoyed immediately while warm.
