Savory Cabbage Pancakes

Ingredients:

• 1/2 cabbage, finely shredded
• 1 onion, finely chopped
• 1 carrot, grated
• 3 eggs
• 500 ml kefir or thick yogurt (17 oz)
• 300 g flour (10.6 oz)
• 1 teaspoon baking soda or baking powder
• Salt and black pepper, to taste
• Vegetable oil for frying

Instructions:

Get the veggies ready: Grate the carrot, cut the onion, and shred the cabbage finely.

Combine the wet ingredients: Beat 3 eggs in a large bowl and add 500 ml of thick yogurt or kefir.

Add the dry ingredients: In the wet mixture, sift together 300 g of flour and 1 teaspoon of baking powder or soda. Mix until it’s smooth. Mix with vegetables: Add the grated carrot, onion, and shredded cabbage and fold. To taste, add salt and black pepper.

Pancakes are fried by heating a small amount of vegetable oil in a frying pan over medium heat. Spoon mixture into pan, flatten slightly, and cook until golden brown, 2 to 3 minutes per side.

Warm up and serve: Drain on paper towels after taking out of the pan. Serve right away. Serving Recommendations: For added creaminess, serve with a dollop of yogurt or sour cream. For a full supper, serve with roasted veggies or a side of salad. Add some fresh herbs, such as dill or parsley, as garnish.

Cooking Tips:

For a healthier option, bake the pancakes on a greased baking sheet at 180°C (350°F) for about 15-20 minutes, flipping halfway through.

Add a handful of grated cheese for an extra savory flavor.

If you want a lighter texture, use sparkling water instead of kefir or yogurt.