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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 8 |
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A savory pancake good with grilled sausages and a side of sour cream. A little different kind of side dish. Ingredients:
2 tbsp of oive oil |
1/2 small head of cabbage, cored, sliced very thin |
2 carrots grated |
1 large onion very thinly sliced |
1/2 tsp of black pepper |
1 1/3 cups of plain yogurt |
2/3 cup of milk |
1/4 cup of olive oil |
2 eggs |
2 cups of flour |
4 tsp of baking powder |
1 tsp of baking soda |
butter or sour cream optional |
Directions:
1. Heat the olive oil in a large skillet.
2. Add cabbage, onion, carrot and wilt until quite limp and tender.
3. Season with salt and pepper. (About 10-15 minutes)
4. Put aside to cool.
5. Whisk the yogurt, milk, vegetable oil, eggs in a bowl until completely blended.
6. Set aside.
7. Mix the flour, baking powder and baking soda in a large bowl.
8. Make a well in the center of the flour.
9. Add the yogurt mixture to the well.
10. Stir until well combined.
11. Add the cooled carrrot cabbage and onion mixture into your pancake batter.
12. Heat a large griddle over medium heat and oil or butter if necessary...I find it is necessary to keep the pancakes from sticking very badlly.
13. use a 1/4 cup measure and dip batter on to skillet and cook until the bubble form on the surface.
14. Flip and cook until brown on other side.
15. Serve with grilled sausages, dijon mustard and sour cream.
16. A sweet tart apple salad is delicious with dinner.
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