Ingredients
Equipment
Method
Preparation Steps
- In a large mixing bowl, combine shredded cabbage, grated carrot, and chopped scallions. Toss well and set aside.
- In a separate bowl, whisk together eggs, all-purpose flour, water, salt, pepper, and garlic powder until smooth.
- Pour the batter over the vegetable mixture and gently fold until the veggies are coated.
- In a skillet, heat oil over medium heat until shimmering.
- Add half of the cabbage mixture and flatten into a pancake about 1 inch thick. Cook for 4 to 5 minutes.
- Flip the pancake and cook for an additional 4 to 5 minutes until golden brown.
- Transfer to a plate and keep warm while repeating with remaining batter, adding oil as needed.
- Serve warm topped with sauces and garnishes.
Nutrition
Notes
Store leftovers in an airtight container for up to 3 days or freeze for up to 2 months. Reheat in a skillet for best results.