These savory pancakes are made with a simple batter from common ingredients and napa cabbage. We then create a delicious homemade dipping sauce that pairs nicely with these pancakes. Enjoy these as a snack or an appetizer to your main meal.
Our savory napa cabbage pancake recipe
This recipe is great for a fiber-filled snack or appetizer before your main meal. These savory pancakes are so easy to make and foolproof. We make a simple batter with common ingredients you probably already have in your pantry. Then we pan fry these pancakes until they are a nice golden brown. Serve with our dipping sauce and enjoy a delicious twist on savory pancakes.
This is very similar to Korean-style savory pancakes. If you’ve ever had a kimchi pancake, then you’ll be familiar with the style of this savory pancake recipe. The main difference will be that it is not spicy since we’re not using kimchi instead we’re using napa cabbage leaves. Don’t worry though, this recipe is still very flavorful, especially with the help of our homemade dipping sauce.
Ingredients needed to make these savory pancakes
- Napa cabbage leaves
- All-purpose flour
- Mushroom umami powder (or Dasida beef stock powder)
- Avocado oil
For the dipping sauce:
- Green onion
- Garlic clove
- Soy sauce
- Korean red chili pepper powder (gochugaru), optional
A great Chinese cabbage or Napa cabbage recipe
If you buy a head of napa cabbage, then you may be wondering what you can do with it besides using it in a stir fry or making kimchi. This savory pancake recipe is a great way to use up some of the leaves from your napa cabbage.
Since you’ll have some napa cabbage leftover then take a look at some of our other napa cabbage recipes:
More appetizer recipes to try
- Steamed Vegan Dumplings with Impossible Sausage
- Kimchi and Seafood Pancake
- Easy Chorizo Egg Rolls
- Fried Korean Dumplings (Yaki Mandu)
- 6 napa cabbage leaves
- 2 cups all-purpose flour
- 3 cups cold water
- 1 large egg
- 1 Tablespoon salt
- 1 Tablespoon mushroom umami powder (or Dasida beef stock powder)
- 4 Tablespoons avocado oil
For the dipping sauce:
- 1 green onion, chopped
- 1 garlic clove, minced
- 2 teaspoons vinegar
- 2 teaspoons sugar
- 2 Tablespoons soy sauce
- 1 teaspoon Korean red chili pepper powder (gochugaru), optional
- Rinse the napa cabbage to remove all dirt from the leaves. Cut the leaves into 1” wide strips. You should have long 1” wide strips of napa cabbage. If they are too long, feel free to cut the strips in half lengthwise.
- Let’s make the dipping sauce. Mix all of the ingredients for the sauce in a small bowl. Set aside for later.
- Mix the flour, cold water, egg, salt, and mushroom umami powder together in a large mixing bowl. Mix until the batter is a smooth consistency.
- Add 1 Tablespoon of avocado oil to a large frying pan on medium-high heat. Once the pan is hot, add about ¾ cup of the batter to the frying pan. Spread it out like a large pancake. Add a few strips of the napa cabbage on top of the batter in the frying pan to fully cover the batter. Lightly press the napa cabbage strips into the batter.
- Once one side is browned, about 5-6 minutes, then flip to the other side. Let the other side brown for about 5 minutes, or until browned.
- Continue steps 3 - 5 to continue making all of the pancakes.
- Enjoy with our dipping sauce!
We love seeing your creations from our recipes! Tag us on Instagram at @AsianRecipesAtHome.
Disclaimer: Under no circumstances shall this website and the author(s) be responsible for any loss or damages resulting from the reliance of the given nutritional information or ingredient/product recommendations. Recommended ingredients/products can change their formula at any time without this website and author’s awareness. It is your responsibility (the reader’s) to check the label/ingredients of any product prior to purchasing and/or using. We greatly appreciate your support and understanding.