Crispy & Sweet Napa Cabbage Pancakes: Super Easy Recipe
Super Simple Napa Cabbage Pancakes Anyone Can Make
These Napa cabbage pancakes are incredibly easy to make and wonderfully delicious! They’re crispy on the outside and sweet on the inside, making them a perfect snack or accompaniment to drinks. Enjoy this delightful recipe!
Main Ingredients- 1/4 head Napa cabbage (Al-baechu)
- 1 cup pancake mix (Buchim garu)
- 1 cup cold water
Cooking Instructions
Step 1
First, remove the outer leaves of the Napa cabbage and rinse it thoroughly under clean water. Gently shake off excess water. Then, cut the cabbage into bite-sized pieces, about 3-4 cm wide.
Step 2
In a bowl, combine 1 cup of pancake mix with 1 cup of cold water. Whisk them together until there are no lumps and you have a smooth batter. The consistency should be pourable but not too thin; too thin will make it less crispy, and too thick can make it heavy. (It should flow smoothly when scooped with a spoon.)
Step 3
Heat a frying pan over medium heat and add a generous amount of cooking oil. Ensuring the oil is well-heated is key to achieving crispy pancakes.
Step 4
Add the cut Napa cabbage to the batter. Gently mix with chopsticks or a spatula, coating the cabbage evenly with the batter. Be careful not to mix too vigorously, as this can mash the cabbage.
Step 5
Carefully place the batter-coated Napa cabbage onto the heated pan, ensuring the pieces don’t overlap. Overcrowding the pan can make them difficult to cook and cause them to stick together. Cook in batches according to your pan size.
Step 6
Once one side is golden brown and cooked, carefully flip the pancakes using a spatula. Cook the other side for another 3-4 minutes until golden brown. Your delicious and crispy Napa cabbage pancakes are now ready!
