Napa Cabbage and Vegetable Pancake recipe - ingredients, nutrition and when to eat it
This savory pancake combines napa cabbage and carrots in a light batter and is pan-fried until golden. It’s crisp around the edges and tender inside.
This savory pancake combines napa cabbage and carrots in a light batter and is pan-fried until golden. It’s crisp around the edges and tender inside. It makes an easy lunch or a tasty side for dinner on a rainy day.
Vegetables · 20 minutes to cook
Nutrition (per 264g serving): 366.2 kcal · protein 7.6g · carbohydrate 50.7g · fat 15.1g · sodium 440.9mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Shake off the excess water from the napa cabbage so the batter doesn’t get too thin and the edges turn crisp.
Tips: Spread the batter in a thin layer and flip it just once to help it hold its shape.
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Ingredients (1 serving)
- Napa cabbage — 100 g
- Carrot — 0.3 pc
- Korean pancake mix — 0.5 cup
- Water — 60 ml
- Cooking oil — 1 Tbsp