Savory Napa Cabbage Pancakes

Yields 2 servings


  • 1/2 head Napa cabbage, cored & grated
  • 1 carrot, grated
  • 3 scallions, thinly sliced
  • 4 Tbsp. ketchup
  • 3 Tbsp. Worcestershire sauce
  • 3 eggs
  • 1/2 cup water
  • 2 Tbsp. soy sauce, low sodium
  • 1 Tbsp. toasted sesame oil
  • 1 1/4 cup flour
  • Oil or butter for frying
  • Black sesame seeds and Japanese mayonnaise for serving


  1. Toss prepared cabbage, carrot, and scallion together in a large bowl.
  2. Mix the ketchup and Worcestershire in a small bowl and set aside.
  3. Using a blender, add eggs, water, soy sauce, and sesame oil. Blend until combined, then add flour and blend until smooth.
  4. Add the batter to the bowl of vegetables and mix until combined.
  5. Heat a nonstick skillet with some oil over medium heat. Once warmed, add half the batter to the pan. Flip in 3-5 minutes or when the batter is golden brown, then cook an additional 3-5 minutes until thoroughly done.
  6. Serve with the ketchup/Worcestershire mixture, black sesame seed, or Japanese mayonnaise as desired.

Nutrition per serving: 310 calories, 15 g carbohydrates, 245 mg cholesterol, 17 g fat, 2 g fiber, 12 g protein, 1110 mg sodium, 8 g sugar.

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