Korean Napa Cabbage Pancakes
Description
Homemade baked goods for tea. For the batter, you can also use broth instead of water. For cabbage leaves, it is better to use those that are denser and closer to the middle of the head. Serve the finished pancakes immediately, while they are still hot and crispy. Serve cooled or slightly warm.
Instructions
- 1
Step 1
Prepare all the ingredients.
- 2
Step 2
Separate the Napa cabbage into individual leaves. Score the tough white stem slightly lengthwise so the leaf can be unfolded.
- 3
Step 3
Mix wheat flour and chickpea flour with salt.
- 4
Step 4
Pour in the water and whisk until no lumps remain. The mixture should have the consistency of pancake batter.
- 5
Step 5
Dip a Napa cabbage leaf in batter. Lift it and let the excess drip off the leaf.
- 6
Step 6
Heat a frying pan with vegetable oil over medium heat. Fry the pancake on both sides until golden brown.
- 7
Step 7
Korean Napa cabbage pancakes are ready.