Spring Cabbage Pancake: A Savory and Nutty Springtime Delicacy
How to Make Delicious and Nutty Spring Cabbage Pancakes: A Guide to Pan-Frying
Let’s make some spring cabbage pancakes, a must-try dish when spring arrives. They are incredibly flavorful!
Ingredients
- 10-15 leaves of fresh spring cabbage
- 1/2 cup pancake mix (buchim garu)
- 1/2 cup all-purpose flour
- 1 pinch of salt (approx. 1/4 tsp)
- 2 eggs
- 1/3 cup cold water
Cooking Instructions
Step 1
We’re going to make some delicious pancakes using fresh spring cabbage, which is in season! These pancakes are filled with the fragrant essence of spring.
Step 2
First, trim off the tough bottom part of the spring cabbage. Then, carefully wash the leaves multiple times under running water to remove any dirt or debris nestled between them. After washing, drain the spring cabbage thoroughly in a colander. It’s important for the water to be well-drained, as excess water can make the batter too thin and the pancake soggy.
Step 3
Now, let’s prepare the delicious batter. In a bowl, combine 1/2 cup of pancake mix and 1/2 cup of all-purpose flour. Add a pinch of salt. Crack in 2 fresh eggs. Finally, pour in 1/3 cup of cold water. The batter shouldn’t be too thick or too thin; it’s okay if there are a few small lumps. Whisk gently just until the ingredients are combined. (Tip: Using cold water helps achieve a crispier texture!)
Step 4
It’s time to coat the spring cabbage with the batter. Place the drained spring cabbage leaves into the batter bowl. Use chopsticks or your hands to gently coat each leaf with the batter, ensuring an even layer. The key is to get a thin coating of batter all over the wide leaves.
Step 5
Now for the pan-frying! Heat a generous amount of cooking oil in a frying pan over medium heat. Once the oil is shimmering, carefully place the battered spring cabbage leaves onto the pan, arranging them nicely. Fry them, flipping occasionally, until both sides are golden brown and crispy. You’ll know it’s time to flip when the edges start to look golden.
Step 6
Spring cabbage pancakes taste best when served warm, fresh off the pan! Spring cabbage is wonderfully crunchy and subtly sweet even when eaten raw, but coating it in this savory batter and frying it into a pancake makes it truly irresistible. It’s a simple yet incredibly flavorful dish that perfectly captures the taste of spring. Enjoy this delightful meal with your family!
