Mom’s Quick and Easy Napa Cabbage Pancake
Make Mom’s Delicious Napa Cabbage Pancake in 3 Easy Steps
This is a quick and homemade Napa Cabbage Pancake recipe. Perfect for a fast meal or snack, it’s crispy on the outside and tender on the inside, just like mom used to make.
Ingredients- Napa cabbage, 5-6 large leaves
- Water, 1 cup
- Coarse salt, 1/2 Tbsp (for wilting)
- Egg, 1
- Pancake mix (or all-purpose flour), 1 cup
- Cooking oil, about 3 Tbsp (for frying)
Cooking Instructions
Step 1
Prepare the Cabbage: First, wash the Napa cabbage leaves thoroughly under running water. Gently pound the thick white stems with the back of a knife to flatten them; this helps them cook evenly and hold their shape better when fried. In a large bowl, combine 1 cup of water with 1/2 Tbsp of coarse salt and stir to dissolve. Submerge the prepared cabbage leaves in the saltwater for about 5 minutes to let them wilt. This process softens the cabbage and seasons it lightly. After 5 minutes, remove the cabbage and gently squeeze out excess water.
Step 2
Make the Batter: In a separate bowl, add 1 cup of pancake mix (or all-purpose flour) and 1 egg. Gradually add 1 cup of water while mixing with chopsticks or a whisk until you achieve a smooth batter with no lumps. The batter should be slightly thick, not too watery (which can make it less crispy) and not too thick (which might not coat the cabbage well). Aim for a consistency similar to pancake batter, perhaps a touch thicker.
Step 3
Fry the Pancake: Heat a frying pan over medium heat and add enough cooking oil to generously coat the bottom. Dip each wilted cabbage leaf into the batter, ensuring it’s well-coated. Place the battered cabbage leaves onto the hot pan. Fry for a few minutes until the bottom is golden brown and crispy. Flip the leaves and cook the other side until equally golden and cooked through. Be mindful of the heat; if it’s too high, the outside might burn before the inside is cooked. Once both sides are beautifully golden, your Napa Cabbage Pancakes are ready! Serve immediately while warm for the best texture and flavor.
