patentghost

Cabbage and Scallion Savory Pancakes

Description:

It's a thin, crispy savory pancake (not airy / fluffy like a pancake pancake). The base is cabbage, scallions (AKA green onions), and yellow onion coated with batter and pan-fried. This recipe makes around 10 pancakes as is, but I recommend doubling it. I put sriracha sauce and roasted sesame seeds on mine. You can put whatever sauce and toppings you want on it though. I think hot sauce or chili sauce is a pretty safe bet if you're unsure.

What You Need:

Cabbage (shredded)	2 cups
Scallions (finely chopped)	~4 scallions
Onion (minced)	1/2 an onion
Flour	3/4 cup
Eggs	2
Sesame oil	1/2 tablespoon
Soy sauce	1 tablespoon
Water (or Dashi stock)	1/4 cup
Vegetable oil	thin layer in skillet
Salt	to taste
Whatever toppings you want	to taste

What to Do:

1. Shred the cabbage. You want very small / thin pieces. Best to do this with a food processor shred function, or some other non-manual way because grating cabbage by hand is not fun. **This recipe as written only uses a portion of a head of cabbage. You could increase the recipe to use more cabbage and/or only make this when you have leftover cabbage to use up.**


2. Chop the scallions. You want the pieces to be small and thin as well. (Could also go in a food processor if that's what works best.)


3. Mince the onion. The pieces should be very small. Alternatively, you could put it in a food processor.


4. Mix the cabbage, scallions, and onion together in a bowl and set aside.


5. Crack the eggs into a large mixing bowl and whisk until the same consistency throughout.


6. Add the soy sauce, sesame oil, and water (or dashi stock) to the eggs, and whisk them all together. (**You might want to add the salt at this point. I forgot to and haven't tested yet to figure out the best step to add it in. If you forget like I did or would prefer, you can just season the pancakes when they're done.**)


7. Add the flour a little at a time, whisking to combine. This forms the batter.


8. Add the cabbage, scallions, and onion mixture to the batter and stir until the pieces are well-coated.


9. Heat up a large skillet, and once warm, add some oil to cover the bottom with a thin layer.


10. When both skillet and oil are hot, drop a scoop of the cabbage batter onto the skillet.


11. Press it down flat with a spatula or flipper, to a thickness of about 1/4 of an inch (or according to preference). (Note: My main intention in making this was to get a thin, crispy savory pancake so while it may work for other goals if you adjust it, everything was designed with thin crispy pancakes in mind.)


12. If your cooking surface is large enough, you can add 1 or more pancakes to cook simultaneously.


13. As they cook, the pancakes will go from a layer of batter to holding their shape. When you can see a little bit of brown crisp underneath at the edges, you can flip them onto the other side. The cooked side should look crispy and have some browning.


14. Allow both sides to cook to your liking, removing each pancake to a plate and covering them to keep them warm while you cook the rest.


15. Continue cooking until you've used up all the batter. Salt your pancakes if you haven't already done so. Then pick out some toppings for your pancakes and enjoy!