Discover the delightful magic of the Cabbage-Core Savory Breakfast Pancakes Recipe, a wonderfully inventive way to transform the often overlooked cabbage core into a flavorful, hearty morning treat. This recipe brings together the crunch of finely shredded cabbage core with a perfectly balanced blend of savory ingredients, resulting in pancakes that are crispy on the outside and tender inside. They not only brighten your breakfast table but also celebrate sustainability by reducing food waste in the tastiest way. Trust me, once you try these, they’ll quickly become a beloved staple in your kitchen!
Ingredients You’ll Need
These ingredients are simple, yet each plays a crucial role in crafting pancakes that offer the perfect harmony of texture, flavor, and visual appeal. From the gentle crunch of cabbage core to the silky batter binding everything together, every addition counts.
- 2 cups finely shredded cabbage core and tender inner leaves: Provides a fresh, crisp texture and mild sweetness that forms the pancake base.
- 1/2 cup all-purpose flour: Adds structure and creates a soft, cakey interior.
- 1/4 cup cornstarch: Helps achieve a crispy, golden exterior by absorbing moisture.
- 2 large eggs: Binds ingredients together while adding richness.
- 1/3 cup milk: Keeps the batter moist and tender.
- 2 green onions, thinly sliced: Contributes a subtle oniony sharpness and vibrant green color.
- 1/2 teaspoon garlic powder: Adds an inviting savory depth.
- 1/2 teaspoon salt: Enhances all the natural flavors beautifully.
- 1/4 teaspoon black pepper: Offers mild warmth without overwhelming the palate.
- 1 tablespoon soy sauce: Brings umami and a gentle savoriness.
- 1 teaspoon sesame oil: Imparts a lovely nutty aroma and flavor.
- 2 tablespoons neutral oil for cooking: Ensures even browning and prevents sticking.
- Sour cream or plain yogurt (optional): Perfect for serving, adding a creamy, tangy contrast.
How to Make Cabbage-Core Savory Breakfast Pancakes Recipe
Step 1: Prepare the Cabbage Core
Start by finely shredding the cabbage core along with the tender inner leaves. This part is essential because a fine shred guarantees those perfect little pockets of crunch in every bite. Be sure to pat the cabbage dry with a paper towel to remove any excess moisture, which helps the pancakes crisp up beautifully in the pan.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the all-purpose flour, cornstarch, garlic powder, salt, and black pepper. This dry mix forms the flavorful foundation and ensures an even seasoning throughout the pancakes.
Step 3: Combine the Wet Ingredients
In a separate bowl, beat the eggs, milk, soy sauce, and sesame oil until the mixture is smooth and well-blended. These wet ingredients add richness, subtle umami, and that distinctive toasted sesame essence to the batter.
Step 4: Create the Pancake Batter
Pour the wet mixture into the bowl with the dry ingredients and gently stir until just combined—avoid overmixing to keep the texture light. Next, fold in the shredded cabbage and sliced green onions, making sure they are evenly coated with the batter. This step is all about distributing those fresh flavors consistently.
Step 5: Cook to Golden Perfection
Heat a large nonstick skillet over medium heat and add one tablespoon of neutral oil. Scoop about 1/4 cup of batter per pancake into the skillet and gently press down with the back of a spoon to form even rounds. Cook each side for 3 to 4 minutes until pancakes turn irresistibly golden brown and crisp. Add additional oil as needed with each batch to maintain that perfect sear.
How to Serve Cabbage-Core Savory Breakfast Pancakes Recipe
Garnishes
These pancakes are delightful on their own, but topping them with a dollop of sour cream or plain yogurt elevates their flavor with creamy tanginess and provides a cool contrast to the warm, savory pancakes. Freshly chopped green onions or a sprinkle of toasted sesame seeds add an inviting finish and visual appeal.
Side Dishes
Pair your Cabbage-Core Savory Breakfast Pancakes Recipe with a bright tomato salad or a refreshing cucumber-yogurt dip to introduce fresh, crisp elements. For a heartier meal, serve alongside sautéed mushrooms or roasted sweet potatoes to complement the pancakes’ savory profile.
Creative Ways to Present
Imagine stacking a tower of these golden delights, with layers of whipped yogurt and a drizzle of soy-sesame dressing between each pancake. Alternatively, wrap them in lettuce leaves with fresh herbs and a spicy chili sauce for a fun handheld treat that’s perfect for brunch or a light lunch.
Make Ahead and Storage
Storing Leftovers
If you have any pancakes left (and you just might), store them in an airtight container in the refrigerator for up to 3 days. This keeps them fresh and ready for quick meals or snacks.
Freezing
Freeze pancakes in a single layer on a tray until firm, then transfer to a freezer-safe bag. They freeze well for up to 2 months, allowing you to enjoy the Cabbage-Core Savory Breakfast Pancakes Recipe anytime with minimal effort.
Reheating
Reheat pancakes in a skillet over medium heat to restore their crisp exterior, or pop them in a toaster oven for a quick warm-up. Avoid microwaving if possible, as it may make them soggy.
FAQs
Can I use regular cabbage instead of cabbage core?
Absolutely! While the core and tender inner leaves have a unique texture and subtle sweetness, using regular cabbage works just fine. Just make sure to finely shred and remove excess moisture to keep the pancakes crispy.
Are these pancakes gluten-free?
This particular recipe uses all-purpose flour and cornstarch, so it’s not gluten-free as written. However, you can experiment with gluten-free flour blends to make a version that suits your dietary needs.
Can I add other vegetables to the batter?
Definitely! Feel free to mix in finely diced carrots, zucchini, or even some shredded cheese for extra flavor. Just keep the shredding fine and balance moisture to maintain the pancake’s texture.
Is soy sauce necessary in the recipe?
Soy sauce adds a wonderful umami dimension, but if you prefer, you can substitute it with tamari or coconut aminos for a different flavor profile or dietary restrictions.
What’s the best oil to cook these pancakes?
A neutral-flavored oil like vegetable, canola, or grapeseed oil works best as it allows the pancakes’ flavors to shine while achieving that crisp, golden crust.
Final Thoughts
There you have it — the Cabbage-Core Savory Breakfast Pancakes Recipe is a shining example of how a humble kitchen staple can be turned into something truly special and satisfying. This recipe’s charm lies not just in its taste, but also in its clever use of every part of the cabbage, making it both delicious and conscientious. I truly hope you give these savory pancakes a whirl and find as much joy in making and sharing them as I do!
Print
Cabbage-Core Savory Breakfast Pancakes Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Stovetop
- Cuisine: Asian-Inspired
- Diet: Vegetarian
Description
These Cabbage-Core Savory Breakfast Pancakes are a delicious and inventive way to transform the often discarded cabbage core into a flavorful morning meal. Combining finely shredded cabbage with a light batter of flour, cornstarch, eggs, and seasoning, these pancakes offer a crispy, golden exterior and a tender inside, complemented by green onions and optional sour cream or yogurt. This Asian-inspired vegetarian dish is not only tasty but also promotes reducing food waste.
Ingredients
Main Ingredients
- 2 cups finely shredded cabbage core and tender inner leaves
- 1/2 cup all purpose flour
- 1/4 cup cornstarch
- 2 large eggs
- 1/3 cup milk
- 2 green onions thinly sliced
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 2 tablespoons neutral oil for cooking
Optional Ingredients
- Sour cream or plain yogurt for serving
Instructions
- Prepare the cabbage: Finely shred the cabbage core and inner leaves, then pat dry thoroughly with a paper towel to remove any excess moisture, ensuring the batter will hold together well and cook evenly.
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, cornstarch, garlic powder, salt, and black pepper to create a seasoned dry base for the pancake batter.
- Combine wet ingredients: In a separate bowl, whisk the eggs, milk, soy sauce, and sesame oil until smooth and fully incorporated to add moisture and flavor.
- Combine wet and dry components: Pour the wet mixture into the dry ingredients, stirring gently until just combined, taking care not to overmix to maintain pancake lightness.
- Add cabbage and green onions: Fold in the shredded cabbage and sliced green onions evenly, distributing the vegetables throughout the batter for balanced flavor and texture.
- Heat the skillet and cook pancakes: Place a large nonstick skillet over medium heat, and add 1 tablespoon of neutral oil to coat the surface. Scoop about 1/4 cup of batter for each pancake into the skillet and gently flatten with the back of a spoon to form round pancakes.
- Cook each side: Cook the pancakes for 3 to 4 minutes on one side until golden brown, then carefully flip and cook for another 3 to 4 minutes until both sides are deeply golden and the inside is cooked through.
- Continue cooking remaining pancakes: Add more neutral oil as needed for subsequent batches to keep pancakes from sticking and ensure crispy edges.
- Serve warm: Serve the savory pancakes hot, optionally accompanied by sour cream or plain yogurt for a cooling contrast and creamy finish.
Notes
- For extra flavor, add a pinch of chili flakes or a small handful of shredded cheese directly into the batter before cooking.
- Ensure the cabbage is finely shredded and well drained to achieve the best texture and prevent soggy pancakes.
- These pancakes are an excellent way to minimize food waste by utilizing often discarded cabbage core parts.
- Use a neutral oil with a high smoke point, such as canola or vegetable oil, to prevent burning while cooking.
