Recipe by Toni in Colorado
A simple tasty side dish. This was from Allrecipes by MRSPINK. Will write as written on their site, but I used sour cream instead of plain yogurt. I also used self-rising flour, so I did not have to add the baking powder or baking soda. I forgot how many it made and I did not time, so those listed are a guess.
Top Review by Ambervim
These are so tasty. Easy to make. The batter alone is fabulous! I noticed Toni uses sour cream instead of yogurt.....I made as written....sour cream would be GREAT on them after cooked. They are fluffy and tasty. I think children (or adults) who would not eat cabbage would eat these!. I think the batter would be a great base for ANY veggies you want to put in it!
- 1 tablespoon olive oil
- 1⁄2 head cabbage (small, cored and sliced thin)
- 1 onion, thinly sliced
- pepper, to taste
- 1 1⁄3 cups yogurt, plain
- 2⁄3 cup milk
- 1⁄4 cup vegetable oil
- 2 eggs
- 2 cups flour
- 4 teaspoons baking powder
- 1 teaspoon baking soda
- butter (optional)
Directions See How It's Made
- Heat the olive oil in a large skillet 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 yogurt, milk, vegetable oil, and eggs in a bowl until evenly blended; set aside.
- Stir together the flour, baking powder, and baking soda in a large bowl. Make a well in the center of the dry ingredients.
- Pour the wet mixture into the well; then stir until well combined.
- Fold the cooled cabbage and onions into the pancake batter.
- Heat a large skillet over medium heat, and butter or oil if necessary.
- Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.