Cabbage pancakes, also known as Okonomiyaki in Japan, are a savory and versatile dish that’s perfect for any meal of the day. This delicious pancake combines finely shredded cabbage with a light batter, creating a crispy, savory treat that’s easy to make and customize. While cabbage is the main ingredient, you can add other vegetables, proteins, and toppings to suit your taste. Whether you’re looking for a new breakfast option, a snack, or a light dinner, these cabbage pancakes are sure to satisfy.
Let’s dive into this simple yet tasty recipe.
Ingredients
For the Pancakes:
- 2 cups cabbage, finely shredded
- 1 cup all-purpose flour
- 2 eggs
- ½ cup water
- 1 teaspoon soy sauce
- ½ teaspoon salt
- ½ teaspoon baking powder
- 2 green onions, chopped (optional)
- ½ cup cooked bacon or ham, chopped (optional)
- 2 tablespoons vegetable oil (for frying)
For the Sauce and Toppings:
- ¼ cup mayonnaise
- 2 tablespoons soy sauce
- 1 tablespoon ketchup
- 1 tablespoon Worcestershire sauce
- 1 teaspoon honey (optional)
- Sesame seeds or bonito flakes (optional for garnish)
Steps
1. Prepare the Cabbage
- Start by finely shredding the cabbage. You can use a sharp knife or a mandoline to get thin slices. The finer the cabbage, the better it will blend into the batter.
2. Make the Batter
- In a large mixing bowl, whisk together the flour, eggs, water, soy sauce, salt, and baking powder. This will create the base for your pancake batter.
- Once the batter is smooth, fold in the shredded cabbage. If you’re using green onions and bacon or ham, mix them in at this stage. The batter should be thick enough to hold the cabbage together but still spreadable.
3. Fry the Pancakes
- Heat a large skillet or nonstick frying pan over medium heat. Add about 1 tablespoon of vegetable oil to the pan and swirl it around to coat the bottom.
- Scoop a portion of the cabbage mixture (about ¼ cup for each pancake) into the pan and flatten it slightly with a spatula. You can make multiple pancakes at once if your pan is large enough, just ensure they don’t touch.
- Cook the pancakes for about 3-4 minutes on each side, or until golden brown and crispy. Flip carefully using a spatula. If necessary, add a little more oil between batches to prevent sticking.
4. Make the Sauce
- While the pancakes are cooking, prepare the sauce by mixing together mayonnaise, soy sauce, ketchup, Worcestershire sauce, and honey in a small bowl. Adjust the flavors to your taste—adding more ketchup for sweetness or soy sauce for saltiness.
5. Serve the Pancakes
- Once the pancakes are crispy and golden, transfer them to a plate. Drizzle the sauce generously over the top of each pancake. For an extra burst of flavor, sprinkle sesame seeds, chopped green onions, or bonito flakes on top.
Variations
- Vegetarian Option: Omit the bacon or ham and load the pancakes with extra veggies like carrots, zucchini, or mushrooms.
- Seafood Version: Add chopped shrimp or squid to the batter for a seafood twist on traditional cabbage pancakes.
- Spicy Kick: Add a teaspoon of chili flakes or a drizzle of Sriracha to the batter for a spicy kick.
Tips
- Make-Ahead: You can prepare the batter ahead of time and store it in the fridge for up to 24 hours. Just give it a quick stir before cooking.
- Crispy Pancakes: For extra crispy pancakes, make sure your pan is hot enough before adding the batter and resist the urge to flip them too early.
- Portion Control: These pancakes can be made large or small depending on your preference. For appetizers or snacks, use smaller portions of batter to make bite-sized pancakes.
Cabbage pancakes are a simple, satisfying dish that can be easily adapted to suit your taste preferences. Whether you’re enjoying them as a light meal or a snack, their crispy texture and savory flavor are hard to resist. The combination of tender cabbage, flavorful batter, and rich toppings creates a comforting and delicious treat. With minimal ingredients and preparation, this recipe is perfect for when you want a quick, flavorful dish with a unique twist.
Frequently Asked Questions (FAQs)
1. Can I use a different type of cabbage?
Yes, you can use other types of cabbage such as Napa cabbage or Savoy cabbage. Just make sure to finely shred them for the best texture.
2. Can I make the pancakes gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free flour blend or rice flour for a gluten-free version of these pancakes.
3. How do I store leftovers?
Leftover cabbage pancakes can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, simply warm them in a skillet over low heat or in the oven until heated through.
4. What can I serve with cabbage pancakes?
Cabbage pancakes are versatile and can be served with a variety of dipping sauces like soy sauce, ponzu sauce, or spicy mayo. They pair well with a fresh salad, soup, or even grilled meats.
5. Can I freeze the pancakes?
Yes, you can freeze cooked pancakes. Let them cool completely before placing them in a single layer on a baking sheet. Once frozen, transfer them to an airtight container or freezer bag. Reheat them in a skillet or oven when ready to serve.
