Ingredients
Scale
- 2 cups finely chopped cabbage
- 1 cup all-purpose flour
- 1 cup water
- 2 green onions, chopped
- 1 egg
- 2 tablespoons soy sauce
- 1 tablespoon vegetable oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- optional toppings: mayonnaise, bonito flakes, and seaweed
Instructions
- In a mixing bowl, combine chopped cabbage, flour, water, green onions, egg, soy sauce, salt, and pepper. Mix well.
- Heat a non-stick skillet over medium heat and add vegetable oil.
- Pour half of the batter into the skillet and spread it evenly.
- Cook for about 4-5 minutes until the bottom is golden brown, then flip and cook the other side for another 4-5 minutes.
- Repeat with the remaining batter.
- Serve warm topped with mayonnaise, bonito flakes, and seaweed if desired.
Notes
- For added flavor, you can include other vegetables like carrots or bell peppers.
- Make sure not to overmix the batter to keep the pancakes fluffy.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: appetizer
- Method: pan-frying
- Cuisine: Japanese
- Diet: vegetarian
Nutrition
- Serving Size: 1 pancake
- Calories: 180
- Sugar: 1g
- Sodium: 500mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 35mg