Cabbage Pancake Recipe – Easy Sesame-Soy Snack or Brunch

Last Updated on 2 months by Neha Deshmukh

Cabbage Pancake Recipe – Easy Sesame-Soy Snack or Brunch

Hey everyone! If you’re anything like me, you’re always on the lookout for a quick, satisfying snack or a fun brunch option. And let me tell you, these cabbage pancakes are it. I first stumbled upon a version of this while browsing street food stalls in Mumbai, and I’ve been tweaking the recipe ever since to get it just right. They’re crispy, savory, and packed with flavor – seriously addictive! Plus, they’re surprisingly easy to make. Let’s get cooking!

Why You’ll Love This Recipe

These aren’t your average pancakes! They’re a delightful fusion of textures and tastes. The slightly sweet cabbage contrasts beautifully with the savory soy and sesame flavors. They’re perfect for a light lunch, a satisfying afternoon snack, or even a unique brunch spread. And honestly, they’re just plain fun to make!

Ingredients

Here’s what you’ll need to whip up these delicious cabbage pancakes:

• 2 Eggs
• ½ cup Water (120ml)
• 1 tablespoon Soy Sauce (15ml)
• 1 tablespoon Sesame Oil (15ml)
• ½ teaspoon Black Pepper Powder (2.5ml)
• ¾ cup All-Purpose Flour (Maida) (90g)
• 4 cups Chopped Cabbage (about 1 medium head)
• ¼ cup Chopped Spring Onion (30g)
• ¼ cup Mayonnaise (60ml)
• 1 teaspoon Soy Sauce (5ml)
• 1 tablespoon Ketchup (15ml)
• 2 teaspoons Hot Sauce (10ml)
• Sesame Seeds, for garnish
• Spring Onions, for garnish

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

• Sesame Oil: Don’t skip this! It adds such a lovely nutty aroma. You can use toasted sesame oil for an even more intense flavor.
• Soy Sauce: I prefer using a naturally brewed soy sauce for a richer taste, but any good quality soy sauce will work. Light or dark soy sauce can be used depending on your preference.
• Maida Flour: All-purpose flour (maida) gives these pancakes a lovely texture. If you’re looking for alternatives, see the “Variations” section below!
• Cabbage: I find that finely shredded green cabbage works best. Savoy cabbage is also a good option – it’s a little more tender. Avoid using red cabbage as it can sometimes impart a slightly bitter taste.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, in a nice big bowl, whisk together the eggs, water, soy sauce, sesame oil, and black pepper powder. Whisk until everything is smooth and well combined.
2. Now, gently fold in the chopped cabbage and spring onions. Don’t overmix! Just make sure everything is evenly distributed. Give it a little taste and adjust the salt if needed – remember soy sauce is already salty.
3. Heat a tablespoon or two of oil in a skillet or frying pan over medium heat. Once the oil is hot, pour in a ladleful of the batter. Spread it out gently with the back of the ladle to form a pancake shape.
4. Cover the skillet and cook for 2-3 minutes, or until the bottom of the pancake is golden brown and crispy.
5. Flip the pancake carefully, press down gently with a spatula, and cook the other side for another 2 minutes, or until golden brown.
6. While the pancakes are cooking, let’s make the spicy mayo! In a small bowl, mix together the mayonnaise, soy sauce, ketchup, and hot sauce.
7. Once the pancakes are cooked, drizzle them generously with the spicy mayo. Sprinkle with sesame seeds and chopped spring onions for a pop of color and flavor.
8. Serve immediately and enjoy!

Expert Tips

Here are a few things I’ve learned along the way:

• Don’t overcrowd the skillet. Cook the pancakes in batches to ensure they get nice and crispy.
• If the batter seems too thick, add a tablespoon of water at a time until it reaches your desired consistency.
• A non-stick skillet is your best friend for this recipe!

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Replace the eggs with 2 tablespoons of flaxseed meal mixed with 6 tablespoons of water. Let it sit for 5 minutes to thicken before adding it to the batter.
• Gluten-Free Adaptation: Use a gluten-free all-purpose flour blend instead of maida. I’ve had good results with rice flour blends.
• Spice Level: My family loves a good kick, so I use a generous amount of hot sauce. Feel free to adjust the amount to your liking! You can also add a pinch of red chili flakes to the batter.
• Quick Weekday Version: Save time by using pre-shredded cabbage. It’s a lifesaver when you’re short on time!

Serving Suggestions

These cabbage pancakes are delicious on their own, but they’re even better with a side of:

• A simple green salad
• A bowl of steaming hot miso soup
• A dollop of plain yogurt or raita (Indian yogurt dip)

Storage Instructions

Leftover pancakes can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them in a skillet or oven to restore their crispiness. They also freeze well!

FAQs

Let’s answer some common questions:

• Can I make the batter ahead of time? Yes, you can! Just store it in an airtight container in the refrigerator for up to 24 hours. You might need to add a splash of water to thin it out before cooking.
• What kind of oil is best for frying these pancakes? Vegetable oil, canola oil, or peanut oil all work well.
• Can I add other vegetables to the pancake batter? Absolutely! Grated carrots, zucchini, or even chopped spinach would be delicious additions.
• How do I prevent the pancakes from sticking to the skillet? Make sure your skillet is well-heated and lightly oiled. A non-stick skillet is also a great help.
• What is the best way to store leftover pancakes? Store them in an airtight container in the refrigerator for up to 2 days, or freeze them for longer storage.