Crispy Cabbage Pancake Recipe You’ll Crave Again and Again Recipe
This Crispy Cabbage Pancake recipe combines simple ingredients to create a delicious, golden-brown savory pancake perfect for a light meal or snack. Made with shredded cabbage, fresh dill, eggs, and flour, these pancakes are crispy on the outside and tender inside, bursting with flavor and texture you’ll crave again and again.
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Total Time: 24 minutes
- Yield: 2 pancakes (serves 2) 1x
- Category: Snack, Light Meal
- Method: Pan-frying
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Vegetables
- 8 ounces cabbage, thinly sliced
Herbs & Spices
- ⅛ cup chopped fresh dill
- ⅓ teaspoon salt
Others
- 2 large eggs
- ¼ cup all-purpose flour
- 1 tablespoon oil (vegetable or canola oil recommended)
Instructions
- Prepare the cabbage: Thinly slice 8 ounces of fresh cabbage and place it into a large mixing bowl to form the base of your pancake batter.
- Mix eggs and seasonings: Add 2 eggs, ⅓ teaspoon salt, and ⅛ cup chopped fresh dill to the bowl with cabbage, then stir well until everything is evenly combined.
- Add the flour: Pour in ¼ cup all-purpose flour and mix thoroughly until the batter is cohesive and all ingredients are well incorporated.
- Heat the skillet: Place a non-stick skillet over medium heat and add 1 tablespoon oil, allowing it to warm up and coat the pan evenly.
- Form and cook the pancake: Pour the cabbage mixture into the skillet, flattening it with a spoon to create a pancake about ¾ to 1 inch thick. Cover the skillet with a lid and cook for 5 to 7 minutes until the bottom is golden and crispy.
- Flip and finish cooking: Carefully flip the pancake using a plate to assist, then cook the other side for another 5 to 7 minutes until it is golden brown and cooked through.
Notes
- For extra crispiness, press down gently on the pancake while cooking.
- You may substitute all-purpose flour with gluten-free flour for a gluten-free version.
- Serve with sour cream, yogurt dip, or a squeeze of lemon for added zest.
- Adjust salt quantity to taste or dietary needs.
- Make sure to cook on medium heat to avoid burning and ensure the pancake cooks through.
Nutrition
- Serving Size: 1 pancake
- Calories: 180 kcal
- Sugar: 3 g
- Sodium: 210 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 110 mg
Keywords: cabbage pancake, crispy pancake, vegetarian snack, easy cabbage recipe, savory pancake
