Crispy and Nutritious Cabbage and Egg Pancake
Simple Side Dish! Crispy and Delicious Cabbage Egg Pancake Recipe
Whip up a quick and easy side dish with leftover vegetables! This soft and savory cabbage and egg pancake is a crowd-pleaser. Enjoy its delightful harmony of the egg’s tenderness and the cabbage’s crispiness. Both kids and adults will love this taste!
Main Ingredients
- Cabbage: About a quarter of a head, cut into bite-sized pieces
- Carrot: 1/4 piece, finely chopped for color and sweetness
- Green onion: 1/4 stalk, finely chopped for aroma
- Crab stick (or fish cake): 1 stick, shredded or chopped finely
Seasoning & Binder
- Eggs: 5 large (determines the pancake’s softness)
- Sea salt: 3 pinches (adjust to taste)
- Brown sugar: 1 tsp (adds sweetness and depth of flavor)
- Eggs: 5 large (determines the pancake’s softness)
- Sea salt: 3 pinches (adjust to taste)
- Brown sugar: 1 tsp (adds sweetness and depth of flavor)
Cooking Instructions
Step 1
First, thinly slice the cabbage into bite-sized pieces. Finely chop the carrot and green onion for a finer texture. Prepare the crab stick by shredding or chopping it finely.
Step 2
Crack the 5 eggs into a large bowl. Removing the chalazae (the stringy bits) will result in a smoother texture.
Step 3
Add 3 pinches of sea salt and 1 teaspoon of brown sugar to the beaten eggs. Whisk well until thoroughly combined. The sugar enhances the umami flavor, so don’t skip it!
Step 4
Add the pre-chopped cabbage, carrot, green onion, and crab stick to the egg mixture. Stir to ensure the vegetables are evenly distributed and not clumped together.
Step 5
Mix everything together until well combined. Since the vegetables might release some moisture, it’s best to cook the pancakes immediately.
Step 6
Heat a non-stick pan over medium-low heat with a generous amount of cooking oil. Using a ladle or spoon, scoop portions of the batter and gently spread them into small, flat circles. Avoid making them too thick for even cooking.
Step 7
Once the edges of the pancake turn golden brown, carefully flip it with a spatula. Cook the other side until it’s also golden brown. Cooking over low heat ensures the pancake cooks through without burning.
Step 8
Your savory and delicious cabbage and egg pancakes are ready! They taste best served warm. Perfect as a side dish for rice or a delightful snack for kids!
