Description
These Cabbage-Core Savory Breakfast Pancakes are a delicious and healthy way to start your day. Packed with finely shredded cabbage, green onions, and grated carrot, they offer a fresh, flavorful twist on traditional pancakes. The addition of soy sauce and sesame oil gives them an enticing Asian-inspired flair. Crispy on the outside and tender on the inside, these pancakes can be topped with a fried egg, sliced avocado, chili crisp, or Greek yogurt to suit your taste. Perfect for a hearty vegetarian breakfast or brunch, they are easy to make and reheat wonderfully for busy mornings.
Ingredients
Scale
Main Ingredients
- 2 cups finely shredded cabbage including tender core
- 3 green onions, thinly sliced
- 1/4 cup grated carrot
- 2 large eggs
- 1/2 cup all-purpose flour
- 1/4 cup milk
- 1 tablespoon soy sauce
- 1/2 teaspoon sesame oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon baking powder
- 2 tablespoons vegetable oil for cooking
Optional Toppings
- Fried egg
- Sliced avocado
- Chili crisp
- Plain Greek yogurt
Instructions
- Prepare the Vegetables: In a large bowl, combine the finely shredded cabbage including the tender core, thinly sliced green onions, and grated carrot. This creates the base of your savory pancake with a fresh vegetable blend.
- Make the Batter: In a separate mixing bowl, whisk together the eggs, all-purpose flour, milk, soy sauce, sesame oil, salt, black pepper, garlic powder, and baking powder until smooth. Ensure no lumps remain for an even consistency.
- Combine Mixtures: Pour the wet batter over the cabbage and vegetable mixture. Stir thoroughly until everything is evenly coated and well combined, ensuring the batter clings to the vegetables.
- Heat the Pan: Place a large nonstick skillet over medium heat. Add 1 tablespoon of vegetable oil and allow it to heat until shimmering, preparing for a crisp exterior on the pancakes.
- Cook the Pancakes: Using a spoon or ladle, scoop approximately 1/4 cup of the mixture per pancake into the skillet. Gently flatten each scoop with a spatula to form evenly sized pancakes. Cook for 3 to 4 minutes on each side, or until both sides are golden brown and cooked through.
- Repeat Cooking: Add additional vegetable oil as needed between batches. Continue cooking the remaining batter in the same manner until all pancakes are done.
- Serve: Serve the pancakes warm. Top with your choice of fried egg, sliced avocado, a drizzle of chili crisp, or a dollop of plain Greek yogurt to enhance flavor and texture.
Notes
- If the cabbage mixture is very wet, squeeze out excess moisture before mixing with the batter to ensure crispy pancakes.
- For added protein and flavor, stir in 1/4 cup of cooked and crumbled bacon or diced ham to the batter before cooking.
- These pancakes reheat beautifully in a skillet over medium heat, making them convenient for quick breakfasts.
