Cabbage Pancake recipe - ingredients, nutrition and when to eat it
This savory pancake combines the crisp texture of cabbage with egg and pancake mix.
This savory pancake combines the crisp texture of cabbage with egg and pancake mix. It makes a simple lunch or dinner side, and when the edges are cooked until crisp, it is also delicious as a snack.
Vegetables · 20 minutes to cook
Nutrition (per 230.5g serving): 365.3 kcal · protein 11.9g · carbohydrate 36.1g · fat 18.6g · sodium 584.6mg
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: Cabbage releases moisture, so cook the batter right away instead of letting it sit.
Tips: Spread the batter thinly in the pan, since a thick layer takes longer to cook through.
Tips: Drizzle a little more cooking oil around the edges of the pan before flipping to make them crisp.
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Ingredients (1 serving)
- Cabbage — 120 g
- Egg — 1 pc
- Flour — 35 g
- Green onion — 10 g
- Cooking oil — 1 Tbsp
- Salt — 0.3 tsp