Savory Vegetable Cabbage Pancakes – Garden & Gun – Garden & Gun

Keep up with Garden and Gun
Food & Drink
Plus, recipes for two simple dipping sauces that pack a punch
By Cora Schipa
Recipe by Jeanine Donofrio
May 9, 2023
photo: Eva Kolenko
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.
This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.
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)
3 tbsp. water
2 tbsp. cane sugar
2 tbsp. rice vinegar
2 tbsp. tamari
1 tbsp. fresh lime juice
¼ cup mayonnaise
1 tbsp. sriracha
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.
A county fair champion from Appalachia shares one of her most popular recipes
County fair champion Linda Skeens shares her blue-ribbon-winning recipe, plus canning tips
Here’s how the prolific pitmaster amps up summer’s signature sizzler
New music from the Mississippi trio who rose to fame last year on America’s Got Talent
Arts & Culture
See rare images of the stars—before they were big—around the Oklahoma set
Arts & Culture
How much shrimp is required to create a movie classic? About six thousand pounds, apparently
Keep up with Garden and Gun
Garden & Gun® is a registered trademark. © 2007-2023 Garden & Gun Magazine LLC. All rights reserved.
Subscribe today and save.

Subscribe today and save.


Leave a Comment