About this recipe:A deliciously different way to serve cabbage. Sauteed cabbage is blended with a pancake batter and then pan-fried to perfection. Serve as a snack or a side dish.
Makes: 15 cabbage cakes
1 tablespoon olive oil
1/2 small head cabbage, cored and thinly sliced
1 onion, thinly sliced
black pepper to taste
325ml natural yoghurt
4 tablespoons vegetable oil
250g plain flour
4 teaspoons baking powder
1 teaspoon bicarbonate of soda
1 teaspoon butter
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Method Prep:15min › Cook:15min › Ready in:30min
Heat the olive oil in a large frying pan 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 yoghurt, milk, vegetable oil and eggs in a bowl until evenly blended; set aside. Stir together the flour, baking powder and bicarbonate of soda in a large bowl. Make a well in the centre of the dry ingredients. Pour the wet mixture into the well, then stir until well combined. Fold the cooled cabbage and onions into the batter.
Heat a large frying pan over medium heat and butter or oil if necessary. Pour 60ml of batter onto the frying pan and cook until bubbles appear on the surface. Flip and cook until browned on the other side.
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I used spelt flour, and changed the yogurt and milk to soy milk. These made a fantastic breakfast pancake! I also added some caraway seeds for added flavor. Thanks for posting the recipe! I will be making these again! - 05 Mar 2014