One technical detail prevents cabbage pancakes from becoming mushy

These cabbage pancakes combine a hearty vegetable base with a specific technical approach to achieve a contrast between a crisp exterior and a tender interior. The primary controlling technique is moisture management—avoiding overloading the pan ensures that cabbage moisture evaporates efficiently rather than steaming the batter into a mushy consistency. Ingredients White cabbage — 300 g (finely shredded) Rice flour — 65 g Wheat flour — 65 g Water — 250 ml Chicken egg — 1 pc. Green onion — 20 g Salt — 4 g Black ground pepper — 1 g Vegetable oil — 60 ml (for frying) Preparation Step 1. Prepare the batter. In a deep container, whisk the water and egg until a light foam appears. Gradually stir in the rice flour, wheat flour, salt, and pepper. Mix until all lumps disappear; the final texture should resemble liquid sour cream. Step 2. Incorporate the vegetables. Add the shredded cabbage and sliced green onions to the batter. Mix thoroughly to ensure every piece of vegetable is evenly coated in the batter.