Savoury, rustic pancakes with a simple cabbage filling. Ham or bacon would be a tasty addition to these if you want something more substantial.
1 person made this
1/2 cabbage, shredded
2 tablespoons butter
4 eggs, beaten
salt and pepper to taste
oil for cooking
125g plain flour
1 tablespoon sugar, or to taste
1 pinch salt
butter for browning
Buy ingredients online
Add to basket
Create a shopping list
Print, email, or view list on your mobile.
Add to shopping list
Powered by Whisk.com
Method Prep:10min › Cook:30min › Ready in:40min
Heat the cabbage and butter in a frying pan over medium heat. Cook till cabbage is soft, about 20 minutes.
In a separate frying pan over medium heat, add a drizzle of oil, then the eggs. Scramble the eggs and then add to the cabbage. Season and set aside.
For the pancakes, combine flour, sugar and salt. Make a well in the centre and add the eggs. Start gradually adding the milk whilst whisking.
Heat a small non-stick frying pan with a little oil over medium heat. Pour a little batter into the pan and rotate to spread batter evenly over the bottom. Cook for 1 to 2 minutes, till holes appear on the surface and the edges start to become dry. Flip and cook on the other side for up to 1 minute. Repeat with remaining batter.
Lay out the pancakes and spoon the filling 1 tablespoon at a time, wrapping them into a pouch. Set aside.
Heat butter in a large frying pan over medium heat. Add the pancake pouches and brown on both sides till a nice golden brown. Serve immediately.