Quick Cabbage Pancakes
A delightful dish that combines the wholesome goodness of cabbage with the comforting familiarity of pancakes, perfect for busy weeknights or family gatherings.
Equipment
- Mixing Bowl
- Non-stick Skillet
Ingredients
- 2 cups Cabbage Finely shredded
- 1 cup All-Purpose Flour
- 2 large Eggs
- 1 cup Milk Whole or low-fat
- 1/4 cup Green Onions Chopped
- 1 teaspoon Baking Powder
- 1 pinch Salt
- 2 tablespoons Oil or Butter For frying
Instructions
- Begin by preparing your ingredients. Shred two cups of cabbage using a sharp knife or a food processor.
- In a large mixing bowl, combine the shredded cabbage with 1/4 cup of chopped green onions.
- In a separate bowl, whisk together 1 cup of all-purpose flour, 1 teaspoon of baking powder, and a pinch of salt.
- In another bowl, crack two large eggs and whisk them lightly. Add 1 cup of milk to the eggs, mixing until well combined.
- Gradually pour the egg and milk mixture into the flour mixture, stirring gently to combine.
- Fold in the cabbage and green onion mixture gently into the batter until everything is well coated.
- Heat a non-stick skillet over medium heat. Add 1 tablespoon of oil or butter to the pan.
- Drop a ladleful of batter onto the skillet, shaping it into a round pancake. Cook for about 3-4 minutes until the edges appear set and the bottom is golden brown.
- Carefully flip the pancake and cook for another 2-3 minutes on the other side until golden brown and cooked through.
- Transfer the cooked pancakes to a plate and cover them with a clean kitchen towel to keep warm while you repeat the process with the remaining batter.
- Once all pancakes are cooked, serve them hot with your choice of dipping sauce or toppings.
Notes
These pancakes can be served with various dips and sauces like yogurt or salsa. They also pair well with a side salad or roasted vegetables.