Golden Crunch Cabbage & Egg Pancakes with a Kick

Serve with a dipping sauce made from soy sauce, vinegar, and a touch of garlic or chili oil.

These pancakes are best enjoyed fresh, but leftovers can be stored in the fridge for up to 2 days. Reheat in a pan or oven to bring back the crispiness.

Great as a standalone snack or alongside rice and other sides for a complete meal.

Variations:

Cheesy Boost: Add shredded cheese to the batter for extra richness.

Add Protein: Mix in cooked shrimp, bacon bits, or minced chicken.

Herb Swap: Try cilantro or Thai basil instead of green onions for a different flavor profile.

No Chili? Use bell pepper for color and crunch without the heat.

FAQ:

Q: Can I use all-purpose flour instead of corn starch?
A: Yes, but corn starch helps make the pancakes extra crispy. If using flour, the texture will be slightly softer.

Q: Are these pancakes gluten-free?
A: Yes, as long as your corn starch is certified gluten-free.

Q: Can I bake them instead of frying?
A: You can, but they won’t get as crispy. Bake at 400°F (200°C) for about 15 minutes, flipping halfway through.

Q: What type of cabbage works best?
A: Green cabbage is most commonly used, but Napa or Savoy also work well.

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