Savory Vegetable Cabbage Pancakes

Some of us are fiercely loyal to Sunday shopping lists, others follow the daily compass of our taste buds, and many swing somewhere in between. The Texas author behind the beloved Love and Lemons recipe blog, Jeanine Donofrio, has a new cookbook for all menu planning styles. Love and Lemons: Simple Feel Good Food offers creative, comforting recipes both “in advance” and “at the ready.” These dinnertime pancakes fall in the latter category, perfect for an end-of-the-week meal when paired with zingy dipping sauces and rice. “I always seem to have part of a cabbage and a few carrots in the back of my fridge, so these savory pancakes are a favorite go-to dinner,” Donofrio writes. “If you have any pancakes left over, they’re great for breakfast the next morning.”

For more feel-good food, see Donofrio’s recipes for Lemony Strawberry Polenta Cake and Tortellini Soup with Lemon Peel Broth.

Ingredients

Savory Vegetable Cabbage Pancakes (Yield: 4 servings)

1½ cups all-purpose flour, spooned and leveled
2¼ tsp. baking powder
1½ tsp. sea salt
¾ tsp. cane sugar
3 large eggs
¾ cup water
1½ tsp. avocado oil, plus more for the pan
3 cups shredded green cabbage
1½ bunches scallions, sliced into thin strips, plus more for garnish
3 medium carrots, julienned (1½ cups)

for the tamari dipping sauce

3 tbsp. water
2 tbsp. cane sugar
2 tbsp. rice vinegar
2 tbsp. tamari
1 tbsp. fresh lime juice

FOR THE SPICY MAYO DIPPING SAUCE

¼ cup mayonnaise
1 tbsp. sriracha

Preparation

In a large bowl, whisk together the flour, baking powder, salt, and sugar. In a medium bowl, whisk together the eggs, water, and avocado oil. Pour the wet ingredients into the dry ingredients and mix until just combined. Fold in the cabbage, scallions, and carrots and set aside for 10 minutes.

Make the dipping sauces: In a small bowl, mix together the water, sugar, rice vinegar, tamari, and lime juice. In another small bowl, stir together the mayonnaise and sriracha.

Heat a large nonstick skillet over low heat and brush with oil. Use a ¼-cup measuring cup to scoop the batter into the skillet. Cook for 3 to 4 minutes per side, or until golden brown and cooked through.

Repeat with the remaining batter, wiping out the skillet and brushing with more oil as needed. Garnish with scallions and serve with the tamari and spicy mayo dipping sauces.

Excerpted from Love and Lemons: Simple Feel Good Food. Copyright © 2023 by Jeanine Donofrio. Published by Avery, an imprint of Penguin Random House LLC. Reproduced by arrangement with the Publisher. All rights reserved.