Yield (people)
Original: 2 people
Cabbage Vermicelli Pan Pancakes
Crispy oven-baked cabbage and vermicelli pan pancakes with carrot, spring onion, and sauce options.
NoodlesPrep: 20 minCook: 35 min
Pancakes
Ingredients
- 300 g Cabbage, finely shredded
- 60 g Dry vermicelli noodles
- 100 g Carrot, grated or finely julienned
- 2 whole Spring onions, sliced
- 2 whole Large eggs
- 60 g Plain flour
- 35 g Cornflour, or use 35 g tapioca starch
- 120 ml Water
- 1 tbsp Soy sauce
- 1 tsp Sesame oil
- 1 tsp Garlic powder
- 1/4 tsp Black pepper, to taste
- 2 1/2 tbsp Neutral oil, original range 2-3 tbsp total; use for pans and brushing
Method
- 1. Heat oven to 220°C.
- 2. Put the vermicelli in a bowl, cover with boiling water, and soak for 3-5 minutes until soft.
- 3. Drain well, rinse under cold water, and chop into shorter lengths.
- 4. Finely shred the cabbage, grate the carrot, and slice the spring onions.
- 5. Whisk eggs, flour, cornflour (or tapioca starch), water, soy sauce, sesame oil, garlic powder, and black pepper.
- 6. Add cabbage, carrot, spring onion, and vermicelli. Mix until everything is well coated.
- 7. Add 1-1.5 tbsp oil to each 8x10 pan, then put the pans in the oven for 5 minutes to preheat the oil.
- 8. Carefully divide the mixture between the two hot pans.
- 9. Press each one flat and fairly even, right into the corners.
- 10. Bake for 15 minutes.
- 11. Pull the pans out and drizzle or brush a little oil over the tops.
- 12. Bake another 10-12 minutes, until the edges are crisp and the top is golden.
- 13. Rest for 5 minutes, then slice and serve with sauce.
- 14. For crispier bottoms, put each pan on the stovetop over medium heat for 2-4 minutes after baking to re-crisp the base.
Optional extras
Ingredients
- 1 tsp Chilli crisp or chilli flakes, optional
- 1 tsp Grated ginger, optional
- 1 tbsp Sesame seeds, optional
- 1 1/2 tbsp Chopped pickled jalapenos, optional; original range 1-2 tbsp
Method
- 1. Fold any optional extras into the cabbage mixture before dividing between the pans.
Sauce options
Ingredients
- 2 tbsp Soy sauce
- 1 tbsp Rice vinegar or lime juice
- 1 tsp Sesame oil
- 1 tsp Sugar
- 1 tsp Chilli crisp or chilli flakes
Method
- 1. Stir the soy dipping sauce ingredients together until the sugar dissolves.
Notes & source
Makes 2 big 8x10 inch pan pancakes at the base yield. Good for 2 people as a main-ish side, or 3-4 as a side. The mixture should look like cabbage and noodles lightly bound together, not like a smooth pancake batter. With 300 g cabbage, press the mixture thin and even so it crisps instead of steaming. If it feels too wet before baking, add 1 tbsp plain flour. If it feels too dry and will not hold together, add 1 extra beaten egg or a small splash of water.