Crispy Cabbage Pancakes

Here’s a super easy and delicious recipe for Crispy Cabbage Pancakes — also known as a simplified, everyday version of okonomiyaki (Japanese-style savory pancakes). They’re great as a snack, side dish, or light meal.

🥬 Crispy Cabbage Pancakes

🕒 Ready in 20–25 minutes

Serves: 2–4

🧂 Ingredients:

• 3 cups finely shredded cabbage (green or napa)

• 2 eggs

• 1/2 cup all-purpose flour

• 1/4 cup water

• 2 green onions, chopped (optional)

• 1 garlic clove, minced (optional)

• 1/2 teaspoon salt

• 1/4 teaspoon pepper

• Oil for frying (neutral oil like vegetable or canola)

Optional Add-ins:

• Grated carrots

• Chopped chives

• Leftover cooked meats (e.g., bacon bits, shrimp, ham)

• A pinch of baking powder for fluffier pancakes

🔥 Instructions:

1. Mix batter: In a large bowl, whisk together eggs, flour, water, salt, and pepper until smooth.

2. Add cabbage & extras: Stir in the shredded cabbage, green onions, and any optional add-ins. Mix until everything is well coated.

3. Heat oil: In a large skillet over medium heat, add 1–2 tablespoons of oil.

4. Cook pancakes: Scoop the batter (about 1/4–1/3 cup per pancake) into the pan. Flatten slightly with a spatula.

5. Fry until crispy: Cook for about 3–4 minutes per side or until golden brown and crispy on the edges.

6. Drain & serve: Transfer to a paper towel-lined plate. Repeat with remaining batter, adding more oil as needed.

🍽️ Serving Ideas:

• Drizzle with: Soy sauce, sriracha mayo, hoisin, or okonomiyaki sauce

• Top with: More green onions, sesame seeds, or bonito flakes (for a Japanese-style twist)

• Serve with a dipping sauce:

  • 2 tbsp soy sauce + 1 tsp rice vinegar + dash of sesame oil

🔄 Variations:

• Gluten-Free: Use rice flour or a gluten-free all-purpose blend.

• Vegan: Replace eggs with flax eggs or chickpea flour and water.

Let me know if you want to try a Korean-style version (like buchimgae or kimchi pancakes) too!