Crispy Napa Cabbage Pancakes with Sweetness
Crispy Napa Cabbage Pancakes with Sweetness
How to Make Napa Cabbage Pancakes: Baking Sweet Napa Cabbage Pancakes and Making the Batter
This recipe teaches you how to make delicious Napa Cabbage Pancakes using young Napa cabbage, resulting in a crispy exterior and tender interior. By using a 1:1 ratio of frying powder and pancake mix for the batter, and double-frying the cabbage, anyone can achieve perfect results. Their savory and rich flavor makes them an excellent side dish for rice, a satisfying snack, or a perfect accompaniment to a cold beer.
Napa Cabbage Pancakes- 10 leaves of young Napa cabbage
- 1/2 cup pancake mix
- 1/2 cup frying powder
- 1 cup water
- Pinch of salt (for seasoning the batter)
- 1 Tbsp fish sauce (optional, adds umami)
Cooking Instructions
Step 1
First, let’s make the batter, which is key to delicious cabbage pancakes. In a bowl, combine 1/2 cup of pancake mix and 1/2 cup of frying powder in a 1:1 ratio. Then, add about twice the amount of flour in water, which is 1 cup of water.
Step 2
Whisk the batter with a whisk or chopsticks until it’s smooth and free of lumps. It’s important to get the consistency right – not too thin or too thick. For added flavor, you can add a tiny pinch of salt or 1 Tbsp of fish sauce for extra umami.
Step 3
Next, prepare the main ingredient: young Napa cabbage. Young Napa cabbage is tender and sweet, making it ideal for pancakes. Wash the leaves thoroughly under running water, ensuring you clean between the leaves to remove any dirt or debris.
Step 4
Young Napa cabbage leaves often overlap and curl inward. If left as is, they might fall apart when cooked. To prevent this, you can thinly slice the thick stem part with a knife, or if the leaves are too large, you can tear them into bite-sized pieces (about 7-8 cm). Making a small slit in the stem can also help keep the leaves from opening up.
Step 5
Now, prepare the pan for frying. Pour a generous amount of cooking oil into the pan. Insufficient oil can cause the pancakes to stick or prevent them from becoming crispy. Cook over medium-low to medium heat to ensure they cook through without burning.
Step 6
The order of coating the cabbage is crucial for a good batter adhesion! First, lightly coat the washed Napa cabbage leaves with frying powder (or pancake mix). This initial dusting of dry flour will help the wet batter stick much better in the next step.
Step 7
Dip the flour-dusted cabbage into the prepared wet batter, ensuring both sides are well coated. Gently shake off any excess batter before placing it in the preheated pan. Cook over medium-low heat for about 3-4 minutes per side, until golden brown and crispy.
Step 8
Once one side is golden brown, flip the pancake and cook the other side until it’s also golden and crispy. If needed, you can add a little more batter around the edges of the pancake while it cooks to create a more appealing shape. Using plenty of oil and adding more as needed will ensure a crispy texture.
Step 9
Voilà! Your delicious Napa Cabbage Pancakes are ready, with a crispy exterior and the natural sweetness of the young cabbage shining through. Serve them warm with a dipping sauce made of soy sauce, vinegar, and a little water for an extra burst of flavor. Enjoy these as a hearty side dish, a satisfying snack, or the perfect accompaniment to a cold beer! Enjoy your meal today!
