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Cabbage Pancakes

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PREP TIME
15 min
COOKING TIME
15 min
TOTAL TIME
30 min
SERVINGS
15 servings
Lunch Dinner
Cabbage Pancakes
Ingredients
  • 1 tablespoon olive oil
  • 1/2 small head cabbage, cored and sliced thin
  • 1 onion, thinly sliced
  • black pepper to taste
  • 1 1/3 cups plain yogurt
  • 2/3 cup milk
  • 2 eggs
  • 1/4 cup vegetable oil
  • 2 cups flour
  • 4 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon butter
Instructions
1
Heat olive oil in a substantial cooking vessel over medium heat intensity. Cook and stir the shredded cabbage and sliced onion in the hot oil until they become tender and aromatic, approximately 10 minutes. Add a pinch of pepper to enhance the flavor. Allow them to cool down slightly.
2
In a separate, large mixing container, combine yogurt, milk, eggs, and vegetable oil. Whisk the ingredients together until they are perfectly merged and uniform in consistency. In another, large mixing container, combine flour, baking powder, and baking soda. Create a central depression in the mixture by pushing it towards the edges. Pour the yogurt mixture into the depression and blend until the batter is thoroughly combined. Gently fold in the cooled cabbage and onion mixture.
3
Melt butter in a large cooking vessel over medium heat intensity. Using a spoon, pour 1/4 cupfuls of the batter mixture into the hot vessel and cook until tiny bubbles start to form on the surface. Flip the pancake with a spatula and continue cooking until it is golden brown from the other side.