Place shredded cabbage in a large mixing bowl. Sprinkle with salt and gently toss to combine. Let sit for 10 minutes to soften slightly.
Mix the Ingredients:
Add chopped green onion, chili, and black pepper to the cabbage. Crack in the eggs and stir everything together until well combined.
Incorporate Corn Starch:
Add corn starch to the mixture and stir until a thick, slightly sticky batter forms. If it feels too loose, you can add a bit more corn starch.
Cook the Pancakes:
Heat a tablespoon of cooking oil in a non-stick skillet over medium heat. Scoop some of the batter into the pan and flatten into a pancake shape. Cook for about 3–4 minutes per side, or until golden brown and crispy. Repeat with the remaining batter, adding more oil as needed.
Serve Hot:
Enjoy immediately while the edges are crispy and the center is tender.
Serving and Storage Tips:
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