Rating: 4 stars
32 Ratings
  • 5 star values: 13
  • 4 star values: 12
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 1

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

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

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.

    Advertisement
  • 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; carbohydrates 17.3g; fat 6.2g; cholesterol 27.7mg; sodium 249.8mg. Full Nutrition
Advertisement