Spring Cabbage Pancake: Crispy and Delicious with the Freshness of Spring!
Making Spring Cabbage Pancake: Full of Spring Flavors!
A simple yet delicious spring cabbage pancake recipe that highlights the crisp texture and sweet flavor of spring cabbage. A freshly made, warm pancake will be a special treat for a spring day.
Main Ingredients- Spring cabbage 200g (approx. 2-3 large leaves)
- 1/2 medium onion
- 8 Tbsp pancake mix
Cooking Instructions
Step 1
Gently separate the fresh spring cabbage leaves and wash them thoroughly under running water. It’s important to rinse them meticulously to remove any dirt or debris.
Step 2
Chop the washed spring cabbage into bite-sized pieces, about 2-3 cm wide. If chopped too finely, the texture might be less noticeable. Place the chopped cabbage in a large bowl.
Step 3
Peel, wash, and thinly slice the onion. Add the sliced onion to the bowl with the spring cabbage. The onion’s sweetness and aroma will further enhance the flavor of the pancake.
Step 4
In a separate bowl, combine 8 tablespoons of pancake mix. Gradually add water while stirring until you achieve a thick batter consistency. The batter should be thick enough to drop from a spoon but still flow slowly. If it’s too thin, the pancake might tear, and if it’s too thick, it might feel dry. (You can adjust the amount of pancake mix and water depending on the size of your pan and desired pancake thickness.)
Step 5
Pour the prepared batter over the spring cabbage and onion. Gently mix to ensure the batter evenly coats the vegetables. Be careful not to overmix, as this can make the spring cabbage mushy.
Step 6
Heat a frying pan over medium heat and add a generous amount of cooking oil. Once the pan is well-heated, carefully pour the batter into the pan, spreading it into a round shape. You can use a ladle or spoon to form your desired size and thickness.
Step 7
Fry on both sides until golden brown and crispy. When the edges start to crisp up, flip the pancake and cook the other side until golden. Once cooked, carefully remove the pancake from the pan, letting excess oil drip off, and serve on a plate. Enjoy it warm right away for the best taste!
