Crispy and Savory Napa Cabbage Pancakes
Crispy and Savory Napa Cabbage Pancakes
How to Make Delicious Napa Cabbage Pancakes Super Easily with Cabbage at Home
While wondering what to make with the fresh Napa cabbage sent from my parents’ home, I decided to make delicious cabbage pancakes that can be made easily with just two types of flour and cabbage. Adding plenty of frying powder makes them even crispier and more savory. Try making these simple yet guaranteed-to-be-delicious cabbage pancakes right now!
Pancake Ingredients- 1/2 cup Frying Powder (for extra crispiness, up to 1 cup can be used)
- 1/2 cup Pancake Mix
- Sesame Oil, a drizzle (for added savory flavor)
- Plenty of Cooking Oil (for frying until crispy)
- 1 head Baby Napa Cabbage (use primarily the yellow inner leaves)
- 3 Tbsp Vinegar (for blanching the cabbage)
Special Soy Sauce Dip- 4 Tbsp Soy Sauce
- 1 Tbsp Mayonnaise (adds creaminess)
- Wasabi (Japanese horseradish), a tiny bit (enhances pungent flavor!)
- 4 Tbsp Soy Sauce
- 1 Tbsp Mayonnaise (adds creaminess)
- Wasabi (Japanese horseradish), a tiny bit (enhances pungent flavor!)
Cooking Instructions
Step 1
Carefully separate the soft, yellow inner leaves from the fresh baby Napa cabbage, one by one. Wash the separated cabbage leaves thoroughly under running water. Then, soak them in water with 3 tablespoons of vinegar for about 10 minutes to enhance their crispiness and remove any impurities. Shake off excess water and gently pat them dry with paper towels to remove all moisture.
Step 2
In a large bowl, prepare the frying powder and pancake mix. Generally, a 2:1 or 1:1 ratio of frying powder to pancake mix is used, but if you prefer a crispier texture, increase the proportion of frying powder (e.g., 1 cup frying powder, 1/2 cup pancake mix). This will result in even crispier and more delicious cabbage pancakes.
Step 3
Gradually add water to the prepared powders while mixing to create the batter. The amount of water needed will vary depending on the amount of frying powder, so it’s important to adjust the consistency so it’s neither too thin nor too thick. (The batter should be slightly thick.) If desired, you can add a pinch of MSG for an extra umami boost. You can either dip each cabbage leaf into the batter, ensuring it’s coated evenly, or add the cabbage leaves directly into the batter and toss them to coat thoroughly. If you have time, flattening the cabbage leaves beforehand will help them cook more evenly.
Step 4
Heat a frying pan over medium heat, then add a generous amount of cooking oil. When placing the prepared cabbage onto the pan, orient the inner side of the cabbage towards the pan. This helps the batter spread evenly instead of clumping on one side. It’s important to cook the cabbage pancakes thoroughly until crispy, so use ample oil from start to finish and cook them slowly over time. They tend to absorb a lot of oil, so feel free to add more oil as needed. Once one side is golden brown, flip it over and cook the other side until equally crispy.
Step 5
Well-cooked cabbage pancakes are delicious even with just a simple soy sauce dip, but for a more enhanced flavor, try making a special sauce to accompany them. Mix 4 tablespoons of soy sauce with 1 tablespoon of mayonnaise and a tiny bit of wasabi (Japanese horseradish) according to your preference. This creates a fantastic harmony that further elevates the savory flavor of the cabbage pancakes. The combination of crispy pan-fried cabbage and the tangy, sweet, and slightly pungent sauce is truly wonderful!
