Savory Cabbage Pancakes are a light, flavourful twist on a classic Asian street food favourite — crispy on the outside, tender inside, and bursting with fresh, vibrant flavours.
Cabbage Pancakes
Crispy and savory cabbage pancakes made with shredded cabbage, eggs, and a light batter, perfect for a quick snack or appetizer.
Course: SnackCuisine: AsianDifficulty: Easy
Servings
3
servingsPrep time
16
minutesCooking time
16
minutesCalories
180
kcalTotal time
32
minutes
Cook Mode
Keep the screen of your device on
Ingredients
2 Eggs
0.5 cup Plain flour
1 cup milk
3 Spring onions-thinly sliced, extra for serving
150 gram Chinese Cabbage-shredded
1 tbsp Vegetable oil
1 Red Chili-long,sliced
1 handful Bean sprouts
Directions
- Combine eggs, cabbage, flour, milk, onion and 1/2 cup water in a bowl to make a thin batter.
- Heat oil in a large frying pan over moderate heat.
- Add a quarter of the batter to pan, spreading evenly with a spoon.
- Cook for 2 minutes or until golden underneath.
- Turn; cook for 2 minutes or until cooked.
- Transfer to a heatproof plate.
- Repeat to make four pancakes in total.
- Top with extra onion, bean sprouts and chilli
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