- 1/2 small head cabbage, very thinly sliced (1 pound or 5 to 6 cups shreds)
- 4 medium carrots, peeled into ribbons with a vegetable peeler
- 5 kale leaves, ribs removed, leaves cut into thin ribbons
- 4 scallions, thinly sliced on an angle
- 1 teaspoon kosher salt
- 1/2 cup all-purpose flour
- 6 large eggs, lightly beaten
- Canola, safflower or peanut oil for frying
Toss cabbage, carrot, kale, scallions and salt together in a large bowl. Toss mixture with flour so it coats all of the vegetables. Stir in the eggs. Heat a large heavy skillet on medium-high heat. Coat the bottom with oil and heat that too.
To make a large pancake, add 1/4 of the vegetable mixture to the skillet, pressing it out into a 1/2- to 3/4-inch pancake. Gently press the pancake down flat. Cook until the edges begin to brown, about 3 minutes. 30 seconds to 1 minute later, flip the pancake with a large spatula. (If this is terrifying, you can first slide the pancake onto a plate, and, using potholders, reverse it back into the hot skillet.) Cook on the other side until the edges brown, and then again up to a minute more (you can peek to make sure the color is right underneath).
To make small pancakes, drop batter on skillet 3-4 at a time. Press down gently with a spatula to they flatten slightly, but no need to spread them much. Cook for 3 minutes, or until the edges brown. Flip the pancakes and cook them again until brown underneath.
Drain on paper towels, and serve with soy sauce or other dipping sauce.
From Smitten Kitchen. Makes 4 large pancakes or 12 small ones