Buckwheat Napa Cabbage Leaf Pancakes (6 Pieces)

Separate and wash 6 cabbage leaves, then shake dry. Gently flatten the thick white stems with the back of a knife.

Whisk 120 g buckwheat flour with 250 mL water and 2 g salt. The batter should lightly coat a leaf rather than form a thick layer.

Dip each cabbage leaf into the batter on both sides and let excess drip off.

Heat a little of the oil over medium heat. Lay the coated leaves flat without overlapping and gently press the thick stems against the pan.

Flip once the edges set and the underside turns golden. Cook until there is no raw batter on either side and the cabbage stems are tender.

Cut into pieces and serve warm. Cool and refrigerate any leftovers promptly, then reheat thoroughly.