Light and fluffy pancakes with lots of soft cabbage and onions that goes perfectly with a little dollop of sour cream on top and an onion-rhubarb relish on the side.

Recipe Summary

prep:
15 mins
cook:
15 mins
total:
30 mins
Servings:
15
Yield:
15 cakes
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Ingredients

15
Original recipe yields 15 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat the olive oil in a large skillet over medium heat. Stir in the cabbage and onion; cook and stir until the vegetables are soft and fragrant, about 10 minutes. Season with pepper, and set pan aside to cool.

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  • Whisk together the yogurt, milk, vegetable oil, and eggs in a bowl until evenly blended; set aside. Stir together the flour, baking powder, and baking soda in a large bowl. Make a well in the center of the dry ingredients. Pour the wet mixture into the well, then stir until well combined. Fold the cooled cabbage and onions into the pancake batter.

  • Heat a large skillet over medium heat, and butter or oil if necessary. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.

Nutrition Facts

142 calories; protein 4.5g 9% DV; carbohydrates 17.3g 6% DV; fat 6.2g 10% DV; cholesterol 27.7mg 9% DV; sodium 249.8mg 10% DV. Full Nutrition

Reviews (26)

Read More Reviews

Most helpful positive review

Rating: 4 stars
09/30/2010
THis is a great recipe but do yourself a favor and just use a premixed pancake recipe in my opinion it works just as well and it takes that much less time to prepare. Also I ate this like I would eat a potato pancake prepared with bacon onions and with sour cream. Delicious will for sure make again! Read More
(33)

Most helpful critical review

Rating: 3 stars
04/04/2011
I liked these but my 4yo did not. I did add a little salt and pepper to the cabbage as it was sauteing. Served with sour cream and bacon as another reviewer suggested. These had a bit of an aftertaste maybe due to the large amount of baking powder. Not sure if I will make these again or not. Read More
(2)
33 Ratings
  • 5 star values: 14
  • 4 star values: 12
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 1
Rating: 4 stars
09/30/2010
THis is a great recipe but do yourself a favor and just use a premixed pancake recipe in my opinion it works just as well and it takes that much less time to prepare. Also I ate this like I would eat a potato pancake prepared with bacon onions and with sour cream. Delicious will for sure make again! Read More
(33)
Rating: 5 stars
11/22/2010
Great comfort food! I was making this with whole wheat flour and found that I did not have an egg so went ahead anyway! I added 1 T. prepared mustard and 2 tsp. caraway seeds because other people in reviews said it needed something. This tastes like something that I would have had at my grandmother's! I'll be making it again! Read More
(28)
Rating: 4 stars
03/23/2009
When Erin mentioned it being a little bland I added some Caraway seed. Always works well with cabbage. Old East European touch. Read More
(23)
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Rating: 4 stars
03/16/2009
A great way to use up some extra cabbage- my husband and I definitely enjoyed them. They were a tad bland though so I think I will add some garlic powder or something to give them a little spice next time. I did appreciate the healthiness and even used half the amount of vegetable oil and served with fat free sour cream. Read More
(16)
Rating: 5 stars
03/03/2011
I made these with red cabbage and I also added about a teaspoon of caraway seed to the cabbage in the skillet. There were absolutely delicious. They simply need some salt. Read More
(14)
Rating: 5 stars
01/06/2011
I added caraway seeds as recomended subbed lowfat cottage cheese for yogurt doubled the eggs and used 1/2 whole wheat and 1/2 rye bread crumbs. Really good. Kiddo is taking a few for her lunch today. Read More
(13)
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Rating: 5 stars
02/18/2011
I love this new way to feed cabbage to my kids! They are good all by themselves. Here is what I made different: used 1/2c of whole rye flour 2tsp caraway seeds and some granulated onion greek fat free yogurt rice milk 1/2tsp salt. My cakes turned out a bit on a dark side maybe due to the changed ingredients. I'll be making these again. Thank you! Read More
(7)
Rating: 4 stars
03/23/2011
This recipe looked interesting so I gave it a try and was pleasantly surprised. I skipped the cabbage & onion ingredients and substituted about one cup of leftover cabbage carrots and onions from St. Patrick's day corned beef and cabbage. Drained the vegetables well ran a knife through them for a rough chop and then folded them into the batter. Check seasoning based on the saltiness of the cooked vegetables. These cooked up very light and fluffy. This was a great way to use up a small amount of leftover veggies. The batter was VERY easy to make and turned out lighter than boxed mixes. This is a keeper that can be adapted to please individual tastes. Read More
(7)
Rating: 5 stars
01/07/2010
I was pleasantly surprised. Tasted great with a little hot sauce. Read More
(4)
Rating: 3 stars
04/04/2011
I liked these but my 4yo did not. I did add a little salt and pepper to the cabbage as it was sauteing. Served with sour cream and bacon as another reviewer suggested. These had a bit of an aftertaste maybe due to the large amount of baking powder. Not sure if I will make these again or not. Read More
(2)