Ingredients:
1/2 cabbage, finely shredded
1 onion, finely chopped
1 carrot, grated
3 eggs
500 ml kefir or thick yogurt (17 oz)
300 g flour (10.6 oz)
1 teaspoon baking soda or baking powder
Salt and black pepper, to taste
Vegetable oil for frying
Directions:
Prepare vegetables: Finely shred the cabbage, chop the onion, and grate the carrot.
Mix wet ingredients: In a large bowl, beat 3 eggs, then stir in 500 ml kefir or thick yogurt.
Add dry ingredients: Sift 300 g of flour and 1 teaspoon of baking soda (or baking powder) into the wet mixture. Stir until smooth.
Combine with vegetables: Fold in the shredded cabbage, onion, and grated carrot. Season with salt and black pepper to taste.
Fry the pancakes: Heat a little vegetable oil in a frying pan over medium heat. Drop spoonfuls of the mixture into the pan, flatten slightly, and fry for 2-3 minutes on each side until golden brown.
Serve warm: Remove from the pan and drain on paper towels. Serve immediately.
Serving Suggestions:
Serve with a dollop of sour cream or yogurt for extra creaminess.
Add a side of salad or some roasted vegetables for a complete meal.
Garnish with fresh herbs like parsley or dill.
Cooking Tips:
For a healthier option, bake the pancakes on a greased baking sheet at 180°C (350°F) for about 15-20 minutes, flipping halfway through.
Add a handful of grated cheese for an extra savory flavor.
If you want a lighter texture, use sparkling water instead of kefir or yogurt.
