Crispy Cabbage Pancakes with Spicy Peanut Drizzle and Fresh Lime
Get ready to flip your dinner routine with these crispy cabbage pancakes! Crunchy, savory, and topped with a bold, spicy peanut drizzle and a zesty squeeze of lime, they’re a flavor-packed twist on veggies. Who says cabbage can’t be the life of the party? Let’s get cooking!
4.7 out of 5 (3 ratings)
Prep Time
20 minutes
Cook Time
15 minutes
Servings
4 servings
Cuisine
Asian Fusion
Ingredients
- •3 cups shredded cabbage
- •1 cup grated carrot
- •1/4 cup chopped green onions
- •1/2 cup all-purpose flour
- •2 large eggs
- •1/4 teaspoon garlic powder
- •1/4 teaspoon ground ginger
- •1/4 teaspoon salt
- •1/4 teaspoon black pepper
- •2 tablespoons neutral oil (for frying)
- •1/4 cup creamy peanut butter
- •1 tablespoon soy sauce
- •1 tablespoon rice vinegar
- •1 teaspoon sesame oil
- •1 teaspoon sriracha sauce (or to taste)
- •2 tablespoons water (to adjust sauce consistency)
- •1 lime, cut into wedges
Instructions
- 1
In a large mixing bowl, combine the shredded cabbage, grated carrot, and chopped green onions.
- 2
Add the all-purpose flour, eggs, garlic powder, ground ginger, salt, and black pepper to the bowl. Mix well until all the ingredients are fully combined and form a thick batter.
- 3
Heat 1 tablespoon of neutral oil in a large non-stick skillet over medium heat.
- 4
Scoop about 1/4 cup of the batter into the skillet for each pancake, flattening slightly with a spatula to shape it into a disc. Cook for 3-4 minutes on each side, or until golden brown and crispy. Repeat with the remaining batter, adding more oil as needed.
- 5
While the pancakes are cooking, prepare the spicy peanut drizzle. In a small bowl, whisk together the creamy peanut butter, soy sauce, rice vinegar, sesame oil, sriracha sauce, and water. Adjust the consistency with additional water if needed.
- 6
Once all the pancakes are cooked, transfer them to a serving plate. Drizzle the spicy peanut sauce generously over the pancakes.
- 7
Serve immediately with fresh lime wedges on the side for squeezing over the pancakes. Optionally, garnish with fresh herbs like cilantro or Thai basil for added flavor.
Nutrition Information
Calories
290 calories
Protein
9g
Carbs
22g
Fat
18g
Frequently Asked Questions
Q: Can I use a different type of flour instead of all-purpose flour?
A: Yes, you can substitute all-purpose flour with whole wheat flour, gluten-free flour blends, or even chickpea flour for a gluten-free option. Keep in mind that different flours may slightly alter the texture of the pancakes, but they should still hold together well.
Q: What can I use as a substitute for eggs in this recipe?
A: If you prefer an egg-free version, you can use a flaxseed or chia seed egg substitute. Mix 1 tablespoon of ground flaxseeds or chia seeds with 2.5 tablespoons of water per egg. Let the mixture sit for 5 minutes until it thickens, then use it as a replacement for the eggs in the batter.
Q: How can I make this recipe spicier or milder?
A: To make the pancakes spicier, you can add a pinch of red chili flakes or a small amount of finely chopped fresh chili to the batter. For a milder version, reduce or omit the sriracha sauce in the peanut drizzle and use a mild peanut butter without added spices.
Q: What’s the best way to store leftovers?
A: Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a skillet over medium heat or in the oven at 350°F (175°C) until heated through. Avoid microwaving, as it may make the pancakes soggy.
Q: Can I freeze the pancakes?
A: Yes, you can freeze the cooked pancakes. Allow them to cool completely, then layer parchment paper between each pancake and store them in a freezer-safe container or bag for up to 2 months. Reheat in a skillet or oven directly from frozen for best results.
Q: What are some variations or additional toppings I can try?
A: You can customize these pancakes by adding shredded zucchini, chopped bell peppers, or finely chopped mushrooms to the batter. As for toppings, try garnishing with crushed peanuts, sesame seeds, or a drizzle of hoisin sauce. Fresh herbs like cilantro, Thai basil, or mint can also enhance the flavor.
Q: Why are my pancakes falling apart or not holding their shape?
A: If your pancakes are falling apart, it may be due to a lack of binding. Ensure the batter is thick and well-combined. If it seems too dry, add a small amount of water or an extra egg. If it’s too wet, mix in a bit more flour. Additionally, make sure the skillet is properly heated before cooking and give the pancakes enough time to set before flipping them.
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