Cabbage Pancakes

Reminiscent of latkes with a more interesting flavor, these crispy cabbage pancakes are soft and savory on the inside, with a Sriracha-mayo that brings it all together.

• Preparation Time: 25 mins
• Cooking Time: 10 mins
• Total Time: 35 mins
• Calories: 220 Calories

Ingredients

• 4 large eggs
• 2 tablespoons water
• 1 tablespoon honey
• 2 tablespoons soy sauce
• 1 large carrot, grated
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 2 teaspoons sesame oil
• 2 teaspoons rice vinegar
• 1 teaspoon Sriracha
• 1 tablespoon Sriracha
• 1 bunch scallions
• 1 pound finely shredded cabbage
• 0.33333334326744 cup all-purpose flour
• 0.25 cup sesame oil
• 0.25 cup mayonnaise
• 0.5 teaspoon pepper
• 1.5 teaspoons kosher salt, divided

Recipe Instructions

Step 1

Prepare pancakes: Thinly slice 4 scallions and set aside for pancakes. Thinly slice remaining scallions and set aside for garnish.

Step 2

Whisk eggs, flour, water, soy sauce, 2 teaspoons sesame oil, 1 teaspoon salt, and pepper together in a large bowl until smooth. Fold in cabbage, carrot, and 4 sliced scallions until well combined.

Step 3

Heat 2 tablespoons sesame oil in a large skillet over medium-high heat. Place 4 scoops cabbage mixture (about 1/3 cup each) into the hot skillet and spread into thin circles. Cook, undisturbed, until golden brown, about 2 minutes. Flip and cook until cooked through and golden and crisp on the other side, about 2 more minutes. Drain on paper towels. Add 2 tablespoons sesame oil to the skillet and use remaining batter to make 4 more pancakes. Sprinkle all pancakes with remaining 1/2 teaspoon salt.

Step 4

Prepare Sriracha-mayo: Mix mayonnaise and Sriracha together in a small bowl until well combined.

Step 5

Prepare dipping sauce: Whisk soy sauce, honey, rice vinegar, Sriracha, and sesame oil together until well combined.

Step 6

Drizzle pancakes with Sriracha-mayo and garnish with reserved sliced scallions. Serve with dipping sauce.