Adapted from a recipe on Food52, these pancakes are simple to throw together and make delicious use of an abundance of cabbage. I use 4 times the amount of cabbage called for in the original recipe (8 cups as opposed to 2), and I omit the shrimp, though I imagine the addition of shrimp would be very tasty.
I like to serve these with a soy dipping sauce (as opposed to a mayonnaise-based one). The one below is one I’ve been using for years, but feel free to use your own.
For the pancakes:
- 5 eggs
- 1 teaspoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon sea salt, plus more for seasoning
- 1/3 cup flour
- 8 cups finely shredded cabbage
- 1 bunch scallions, trimmed and chopped, to yield about a heaping cup
For the soy dipping sauce:
- ¼ cup soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons mirin
- 1 teaspoon hot chili sauce or Sriracha, optional
- ½ teaspoon sesame oil
- 1 teaspoon sugar
- Grapeseed or other neutral oil for frying
- In a large mixing bowl, whisk eggs with the soy sauce, sesame oil, and salt. Gradually add the flour until incorporated. Fold in cabbage and scallions.
- Make the sauce: combine all ingredients in a small bowl. Add 1 tablespoon of water. Set aside.
- In a large sauté pan, warm a couple tablespoons of oil over medium-high heat until glistening. Pinch batter with hands and carefully drop the mounds into the oil—in a large skillet, you should be able to fry 4 at a time. Lower the heat to medium. Cook on each side for about 3 minutes or until golden brown. Transfer to a paper-towel lined plate and season lightly with salt. Serve with soy-dipping sauce.