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
Scale
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.
