Description
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.
Ingredients
- 1 tablespoon olive oil
- ½ small head cabbage, cored and sliced thin
- 1 onion, thinly sliced
- black pepper to taste
- 1 ⅓ cups plain yogurt
- ⅔ cup milk
- ¼ cup vegetable oil
- 2 eggs
- 2 cups flour
- 4 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon butter
Instructions
- 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.
- 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.
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Servings: 15