Soft and Delicious Cabbage Pancakes: A Special Recipe Even Kids Will Love
Easy Cabbage Pancake Recipe Using Leftover Cabbage
Have you ever found yourself with leftover cabbage after making wraps or other dishes, unsure of what to do with it? Are you also concerned that your children are picky eaters and don’t enjoy vegetables? This recipe offers a delightful solution, transforming leftover cabbage into soft and savory cabbage pancakes that even picky eaters will adore. Discover how to make these simple yet flavorful pancakes, perfect as a side dish or snack, and turn those reluctant veggies into a family favorite!
Ingredients- Cabbage (generous amount)
- Zucchini (approx. 1/4)
- Carrot (approx. 1/4)
- Pancake mix (approx. 1 cup, adjust for consistency)
- Eggs (1-2)
- Water (small amount, adjust for consistency)
- Grapeseed oil or cooking oil (generous amount)
Cooking Instructions
Step 1
First, let’s prepare the vegetables that will form the base of our delicious pancakes. Thoroughly wash the cabbage, zucchini, and carrot. Then, thinly julienne them into fine shreds. Place the shredded vegetables into a resealable plastic bag. Prepping your vegetables like this will make the actual cooking process much smoother.
Step 2
Add the pancake mix to the bag containing the shredded vegetables. Seal the bag tightly and gently shake it to coat the vegetables evenly. It’s best to add the pancake mix gradually, shaking after each addition, rather than all at once. This method ensures that the vegetables are coated with just the right amount of batter, allowing you to use less mix while still achieving a satisfying texture for both adult and children’s palates.
Step 3
In a bowl, crack the eggs and add a very small amount of water. Whisk them together gently. Since the vegetables will release some moisture as they cook, it’s important not to make the egg mixture too watery. Aim for a consistency that will bind the vegetables nicely when combined.
Step 4
Add the vegetable mixture, now coated in pancake mix, into the bowl with the beaten egg. Gently stir everything together until all the vegetables are well-coated with the egg mixture. This combination will bring out the natural sweetness of the cabbage along with the enjoyable textures of the other vegetables.
Step 5
Heat a non-stick pan over medium heat and add a generous amount of grapeseed oil or your preferred cooking oil. Using a small ladle, scoop portions of the vegetable and batter mixture and carefully place them onto the hot pan. Shape them into small, round pancakes. Let them cook on one side over medium heat until the bottom turns golden brown and slightly crisp.
Step 6
Once the first side is golden brown, carefully flip the pancakes using a spatula. Gently press down on each pancake with the spatula or tongs as they cook to ensure they are evenly browned and cooked through on both sides. When both sides are a beautiful golden brown, your delicious and healthy cabbage pancakes are ready to be served! Enjoy this wonderful dish.
