Napa Cabbage and Acorn Flour Pancake: A Healthy Spring Delicacy
Seasonal Napa Cabbage Pancake with Nutritious Acorn Flour
Introducing a delightful Napa cabbage pancake made with the fragrant essence of spring and the wholesome goodness of acorn flour. Perfect for a satisfying snack when hunger strikes or as an elegant accompaniment to drinks, this dish promises a delightful culinary experience. It’s both simple to prepare and packed with nutrition, making it an exceptionally appealing recipe.
Main Ingredients- Napa cabbage 10 leaves
Batter- Acorn flour 7-8 Tbsp
- 1 egg
- Starch powder 2 Tbsp
- Water 3 Tbsp
- Pinch of salt
For Frying- Cooking oil 7-8 Tbsp
- Acorn flour 7-8 Tbsp
- 1 egg
- Starch powder 2 Tbsp
- Water 3 Tbsp
- Pinch of salt
For Frying- Cooking oil 7-8 Tbsp
Cooking Instructions
Step 1
Gently tear the Napa cabbage leaves into manageable sizes, and trim off the tougher stem parts for a more tender texture when cooked. This preparation ensures a pleasant bite.
Step 2
Rinse the prepared Napa cabbage leaves thoroughly under running water two to three times. After washing, gently shake off excess water. This prevents the batter from becoming too thin.
Step 3
Now, let’s make the delicious batter! In a large bowl, combine 7-8 tablespoons of healthy acorn flour, 1 fresh egg, a pinch of salt for flavor, 2 tablespoons of starch powder for crispiness, and 3 tablespoons of water.
Step 4
Using a spatula or whisk, mix all the ingredients until well combined. The key is to achieve a thick batter consistency that will adhere nicely to the cabbage leaves. If the batter seems too thin, add a little more starch powder or acorn flour to thicken it. A slightly thicker batter is crucial for a well-coated and flavorful pancake.
Step 5
Dip each Napa cabbage leaf into the batter, ensuring it is evenly coated on both sides. Make sure the batter gets into all the crevices for maximum deliciousness when frying.
Step 6
Heat a frying pan over medium heat and generously add about three to four swirls of cooking oil. Once the oil is hot, carefully place five battered Napa cabbage leaves onto the pan, arranging them in a circular pattern. Fry for about 1-2 minutes until the underside is golden brown. Maintaining medium heat is important; too low and it will be greasy, too high and it will burn before cooking through.
Step 7
When the first side of the pancake is golden and cooked, carefully flip it over using a spatula. Continue to cook for another minute on the second side to ensure it’s cooked through. Once both sides are a beautiful golden brown, turn off the heat.
Step 8
With five cabbage leaves, one pancake is made. Repeat the process with the remaining cabbage leaves to make a second pancake. Once both are cooked, slice them into desired portions and arrange them attractively on a serving plate. Your delightful Napa Cabbage and Acorn Flour Pancake, brimming with the flavors and nutrients of spring, is now ready to be enjoyed!
