Yum! One word sums up this delicious vegetarian pancake that’s so easy, no cooking skills required (other than being able to make pancakes). Shredded cabbage is blended into the egg batter then topped with edamame, corn and a drizzle of oyster sauce. I made these for dinner but leftovers would be excellent as a savory breakfast (just reheat in the microwave).
Savory Pancakes with Edamame, Corn and Scallions
½ cup white whole wheat flour
2 tablespoons cornstarch
½ cup all-purpose flour
1 teaspoon baking powder
4 cups shredded cabbage
6 large eggs
1 tablespoon tamari (or low sodium soy sauce)
1 cup frozen corn kernels
1 cup frozen shelled edamame
2 tablespoons sesame oil, divided
4 tablespoons oyster or hoisin sauce (thinned with a small amount of water)
3 scallions, sliced and chopped
In a large bowl, whisk together flours, cornstarch and baking powder. Add cabbage, eggs, tamari and 3 tablespoons water just until combined.
In a large nonstick skillet, cook corn and edamame over medium heat until hot. Transfer to a bowl. In the same skillet, heat 1 teaspoon of sesame oil over medium heat. Spoon ¼ of cabbage mixture into the skillet to form one large pancake (about 5 inches wide). Cook until golden on the bottom. Flip and cook for 2-3 minutes more.
Transfer to a plate and repeat with remaining batter. Drizzle each pancake with 1 tablespoon of oyster or hoisin sauce and top with edamame/corn mixture and scallions.
Nutrition Note: For a gluten-free version, eliminate the flour mixture and just use eggs and cabbage for the pancake “batter”. Use a gluten-free oyster or hoisin sauce.
Recipe adapted from EatingWell, 2018.