Giant Savory Cabbage Pancake with Quick Dipping Sauce

Why You’ll Love This Recipe

• Crispy edges, tender center, and loads of scallion-cabbage flavor.
• Weeknight-friendly: simple batter, one skillet, fast cook time.
• No eggs needed; the flour-and-water batter keeps it light yet cohesive.
• A tangy-creamy soy–ketchup–mayo drizzle ties everything together.

Grocery List

• Produce: Green cabbage, carrot, scallions
• Dairy: None
• Pantry: All-purpose flour, cornstarch, neutral oil, fine sea salt, pepper, mayonnaise, ketchup, soy sauce, rice vinegar, toasted sesame oil, sriracha (optional), toasted sesame seeds (optional)

Full Ingredients

For the Giant Savory Cabbage Pancake

• 6 cups (about 450 g) green cabbage, finely shredded
• 1 cup (about 100 g) carrot, shredded or julienned
• 4 scallions, thinly sliced
• 1 cup (120 g) all-purpose flour
• 2 tbsp (16 g) cornstarch (for extra crispness)
• 1 tsp fine sea salt
• 1/4 tsp white or black pepper
• 3/4 cup (180 ml) cold water, plus 1–2 tbsp as needed
• 3 tbsp neutral oil (2 tbsp for first side, 1 tbsp for second side)

For the Soy–Ketchup–Mayo Drizzle

• 3 tbsp mayonnaise (regular or Kewpie)
• 1 1/2 tbsp ketchup
• 2 tsp soy sauce
• 1 tsp rice vinegar
• 1/2 tsp toasted sesame oil
• 1 tsp sriracha (optional, for heat)

For Serving

• 1 scallion, thinly sliced (garnish)
• 1 tsp toasted sesame seeds (optional)

Step-by-Step Instructions

Step 1: Prep and dry the vegetables

Finely shred the cabbage (remove and discard the core first), shred the carrot, and thinly slice the scallions. For the best sear, pat the cabbage with a clean kitchen towel to remove surface moisture—this helps the pancake crisp instead of steam.

Step 2: Mix the quick sauce

In a small bowl, whisk together the mayonnaise, ketchup, soy sauce, rice vinegar, toasted sesame oil, and sriracha (if using). Cover and set aside. The sauce should be spoonable but not runny.

Step 3: Make the batter

In a large bowl, whisk the flour, cornstarch, salt, and pepper. Add 3/4 cup cold water and whisk just until smooth. Let the batter rest for 5 minutes so the flour hydrates. If the batter thickens too much, splash in 1–2 tbsp additional water to reach a thick pancake-batter consistency.

Step 4: Fold in the vegetables

Add the cabbage, carrot, and scallions to the batter. Use tongs or a spatula to toss until every strand is coated and clumps are broken up. The mixture should be densely packed with vegetables and lightly bound with batter.

Step 5: Cook the first side low and slow

Heat a 12-inch nonstick or well-seasoned cast-iron skillet over medium heat for 2 minutes (if using an electric griddle, set to 375°F/190°C). Add 2 tbsp neutral oil and swirl to coat. Pile the mixture into the skillet and spread into an even 11–12-inch round, about 3/4 inch thick. Press gently with a spatula to compact and tidy the edges. Cook for 8–9 minutes, covering for the first 2 minutes to help set the center. Adjust heat as needed to maintain a lively sizzle without smoking. The bottom should be deep golden-brown.

Step 6: Flip and finish

Run a spatula around the edges to loosen. Slide the pancake onto a large plate, add the remaining 1 tbsp oil to the skillet, then invert the pancake back into the pan. Cook the second side for 6–7 minutes, uncovered, until crisp, golden, and cooked through. The pancake should feel set in the center and sound crisp when tapped.

Step 7: Slice, drizzle, and serve

Slide the pancake onto a cutting board. Drizzle generously with the soy–ketchup–mayo sauce, then sprinkle with the extra scallions and sesame seeds. Slice into 8 wedges and serve immediately while hot and crunchy.

Pro Tips

• Shred finely: Thin cabbage strands cook faster and bind better for an even, crisp pancake.
• Don’t over-water: The batter should just coat the vegetables. If it pools, add a tablespoon of flour to tighten.
• Cover briefly: A 2-minute covered start sets the center without sacrificing crisp edges.
• Flip with confidence: Use the plate-invert method for a stress-free flip and intact pancake.
• Keep warm: If cooking ahead, hold the pancake in a 200°F (95°C) oven on a wire rack set over a sheet pan.

Variations

• Mini pancakes: Spoon 1/4-cup mounds for appetizer-size pancakes; cook 3–4 minutes per side.
• Gluten-free: Use a 1:1 gluten-free flour blend and keep the cornstarch; texture stays crisp.
• Savory add-ins: Fold in 1/2 cup chopped kimchi (drained) or cooked crumbled bacon for bolder flavor.

Storage & Make-Ahead

Shred the vegetables and mix the sauce up to 24 hours ahead; refrigerate separately. Cooked pancake keeps 3 days in an airtight container in the fridge. Reheat slices in a skillet with a film of oil over medium heat, 2–3 minutes per side, or in a 375°F (190°C) oven or air fryer for 5–8 minutes until re-crisped. Freeze wedges on a sheet pan, then transfer to a bag for up to 1 month; reheat from frozen at 375°F (190°C) for 8–10 minutes.

Nutrition (per serving)

Approx. 340 calories; 18 g fat; 32 g carbohydrates; 5 g protein; 4 g fiber; 560 mg sodium. Nutrition values are estimates.