Napa Cabbage Leaf Pancakes recipe - ingredients, nutrition and when to eat it
These pancakes are made by lightly coating napa cabbage inner leaves in Korean pancake mix and pan-frying until golden.
These pancakes are made by lightly coating napa cabbage inner leaves in Korean pancake mix and pan-frying until golden. The cabbage’s delicate sweetness pairs well with the crisp edges. They make a lovely warm winter side dish or an easy accompaniment to a meal.
Vegetables · 15 minutes to cook
Nutrition (per 254g serving): 355.4 kcal · protein 7.2g · carbohydrate 48.3g · fat 15.1g · sodium 433.2mg
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: Keep the batter thin to bring out the cabbage’s sweetness and crisp texture.
Tips: If the pan is too hot, the outside will brown too quickly, so cook them slowly over medium heat.
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Ingredients (1 serving)
- Napa cabbage core — 3 sheet
- Korean pancake mix — 0.5 cup
- Water — 0.4 cup
- Cooking oil — 1 Tbsp