These savory pancakes are crispy on the outside, soft on the inside, and packed with flavor from cabbage, eggs, onions, and fresh herbs. They are quick to make, require simple ingredients, and are perfect for breakfast or a light meal.
Ingredients
- ½ cabbage, finely shredded
- 3 eggs
- 1 onion, finely chopped
- 2 spring onions, chopped
- A handful of fresh parsley, chopped
- 4 tablespoons flour (all-purpose or whole wheat)
- ½ teaspoon black pepper
- ½ teaspoon salt
- 1 tablespoon oil (for frying)
Instructions
Step 1: Prepare the Ingredients
- Shred the cabbage finely using a knife or a food processor. The finer the cabbage, the better it will mix into the batter.
- Chop the onions, spring onions, and parsley into small pieces.
Step 2: Make the Batter
- In a large mixing bowl, crack the eggs and whisk them until smooth.
- Add the shredded cabbage, chopped onion, spring onions, and parsley into the eggs.
- Sprinkle in the flour, black pepper, and salt. Mix well until all the ingredients are combined. The batter should be thick but slightly runny. If it’s too dry, add 1–2 tablespoons of water.
Step 3: Cook the Pancakes
- Heat a non-stick pan over medium heat and add a little oil.
- Scoop a small portion of the batter into the pan and spread it into a flat pancake shape.
- Cook for 3–4 minutes on one side until golden brown, then flip and cook for another 2–3 minutes on the other side.
- Repeat with the remaining batter, adding more oil if needed.
Step 4: Serve & Enjoy
- Serve hot with your favorite dipping sauce (e.g., soy sauce, spicy mayo, or garlic yogurt).
- Garnish with extra spring onions or sesame seeds for a finishing touch.
Tips & Variations
🌶 Spicy Version – Add ½ teaspoon chili flakes or chopped red chili to the batter.
🧀 Cheesy Twist – Mix in ¼ cup shredded cheese for extra flavor.
🥕 Extra Veggies – Add grated carrot or zucchini for more texture.
🍞 Gluten-Free – Use chickpea flour or oat flour instead of wheat flour.
🥑 Low-Carb Option – Skip the flour and make an omelet instead.
Storage & Meal Prep
✔ Make Ahead – Store the batter in the fridge for 1 day before cooking.
✔ Leftovers – Keep cooked pancakes in an airtight container for up to 2 days in the fridge. Reheat in a pan or oven for crispiness.
✔ Freezing – Stack pancakes with parchment paper between them and freeze for up to 1 month.
Why You'll Love This Recipe
✅ Quick & Easy – Ready in 15 minutes with minimal prep.
✅ Healthy & Nutritious – Packed with fiber, protein, and vitamins.
✅ Customizable – Add your favorite spices, cheese, or veggies.
✅ Perfect for Any Meal – Enjoy for breakfast, lunch, or a light dinner.
Would you like a dipping sauce suggestion to go with it? 😊