Crispy Cabbage Egg Pancake
A simple, satisfying pancake where shredded cabbage binds with fluffy eggs into a golden, crispy creation. Perfect for a quick breakfast or light meal.
Story
This humble pancake transforms everyday cabbage and eggs into something special. The key is keeping the cabbage strips thick enough to retain their satisfying crunch while the eggs create a tender, flavorful base.
Ingredients
green cabbage, cored and shredded
2 cups
large eggs
3
all-purpose flour
1/2 cup
salt
1/2 teaspoon
vegetable oil
2 tablespoons
Instructions
1
Prepare the cabbage
Wash the cabbage well, remove the core, and cut into thick strips about 1/2 inch wide. Don't slice them too thin—they should stay slightly chunky for the best texture.
2
Mix eggs and vegetables
Crack eggs into a large bowl, add salt, and beat until combined. Add the shredded cabbage and toss until evenly coated with the egg mixture.
3
Add flour gradually
Sprinkle the flour over the cabbage mixture one-third at a time, stirring after each addition. The mixture should be moist but not runny—think thick batter that holds together. Too much flour makes the pancake dense and tough.
4
Cook until golden
Heat a non-stick pan over medium heat with a drizzle of oil. Pour in the mixture, spread evenly, and cook for 4-5 minutes until the bottom is golden and set. Flip carefully and cook another 4-5 minutes. Slice into wedges and serve warm.
