If you love the idea of turning humble ingredients into something truly special, wait until you try the Cabbage-Core Savory Breakfast Pancakes Recipe. This delightful dish takes the often-overlooked cabbage core and transforms it into golden, crispy pancakes bursting with flavor and texture. Each bite offers a perfect balance of tender cabbage, sharp cheddar, and subtle spices, making these pancakes an irresistible start to your day. It’s an innovative, frugal, and delicious way to bring something fresh to your breakfast table, guaranteed to brighten your mornings.
Ingredients You’ll Need
These ingredients are simple yet thoughtfully combined to build layers of taste and texture. Each one plays a crucial role in creating the perfect savory pancake, from the crunch of the cabbage core to the richness of cheddar cheese.
- 2 cups finely shredded cabbage core and tender inner leaves: This provides a unique texture and mild sweetness that is the star of the dish.
- 1/2 cup all-purpose flour: Acts as a sturdy base to hold the pancake batter together perfectly.
- 1/4 cup cornmeal: Adds a subtle grainy texture and a nice golden color on the outside.
- 2 large eggs: Bind everything, giving the pancakes their tender structure.
- 1/3 cup milk: Adds moisture and helps create a smooth batter.
- 1/4 cup finely chopped green onions: Infuses the pancakes with fresh, mild onion flavor.
- 1/4 cup shredded cheddar cheese: Offers sharpness and a melty, cheesy richness.
- 1 tablespoon chopped fresh parsley: Delivers a fresh herbal brightness.
- 1/2 teaspoon garlic powder: Provides a subtle savory depth.
- 1/2 teaspoon salt: Enhances all the flavors without overpowering.
- 1/4 teaspoon black pepper: Adds just the right amount of gentle spice.
- 1/4 teaspoon smoked paprika: Imparts a warm, smoky aroma and subtle kick.
- 2 tablespoons olive oil or butter for cooking: Ensures the pancakes get beautifully crisp and golden on the outside.
- Sour cream or Greek yogurt for serving (optional): Adds a cool, creamy contrast that pairs beautifully with the savory flavors.
How to Make Cabbage-Core Savory Breakfast Pancakes Recipe
Step 1: Prepare the Cabbage
Start by finely shredding 2 cups of the cabbage core and tender inner leaves. This is the tastiest part of the cabbage you might usually toss out, so give it new life! Once shredded, pat the cabbage dry with paper towels. Removing excess moisture is key here so the pancakes hold together well and crisp up beautifully during cooking.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the flour, cornmeal, garlic powder, salt, black pepper, and smoked paprika. This dry mix provides the structure and seasoning base to perfectly complement the cabbage’s mild flavor.
Step 3: Combine the Wet Ingredients
In a separate bowl, beat the eggs and milk until smooth and slightly frothy. This mixture will bring moisture and richness, helping to bind the dry ingredients and cabbage into a luscious batter.
Step 4: Create the Batter
Add the shredded cabbage, chopped green onions, cheddar cheese, and fresh parsley to the dry ingredients, then pour the egg-and-milk mixture over top. Stir everything together until the batter is fully combined. You’ll notice how the cheese and herbs scatter throughout, ready to flavor every bite.
Step 5: Cook the Pancakes
Heat olive oil or butter in a large skillet over medium heat. Using about 1/4 cup of batter for each pancake, gently scoop into the pan and flatten slightly with the back of a spoon. Cook for 3 to 4 minutes on each side until the pancakes are golden brown and cooked through. Keep the finished pancakes warm on a plate while you cook the rest.
How to Serve Cabbage-Core Savory Breakfast Pancakes Recipe
Garnishes
To elevate these pancakes, dollop a spoonful of sour cream or creamy Greek yogurt on top. A sprinkle of fresh parsley or extra green onions adds color and freshness. These simple garnishes create a cooling contrast to the savory, smoky flavor.
Side Dishes
These savory pancakes shine on their own or paired with crispy bacon, sautéed mushrooms, or a light salad. They also serve as a fantastic side to your favorite soup or a morning veggie scramble, rounding out a hearty breakfast or brunch.
Creative Ways to Present
For a brunch-worthy presentation, stack the pancakes with layers of smoked salmon and avocado slices, or spread a thin layer of cream cheese between them. You could also turn them into mini sandwich stacks with ham and cheddar for an irresistible handheld treat.
Make Ahead and Storage
Storing Leftovers
Store any leftover pancakes in an airtight container in the refrigerator for up to 2 days. They’ll keep their flavor and texture well, making for an easy next-day breakfast or snack.
Freezing
This recipe freezes beautifully. Arrange cooled pancakes in a single layer on a baking sheet and freeze until solid. Transfer them to a freezer-safe bag and keep for up to one month, so you always have a savory breakfast option ready to go.
Reheating
To reheat, pop the pancakes in a toaster oven or skillet over medium heat to regain their crispiness. Avoid microwaving if you want to preserve that delightful golden crust.
FAQs
Can I use other parts of the cabbage instead of the core?
Absolutely! While the core and inner leaves have a tender texture ideal for these pancakes, you can substitute with finely shredded outer leaves. Just be sure to remove any tough stems and squeeze out excess moisture for the best results.
Is this recipe gluten-free?
The original recipe calls for all-purpose flour, which contains gluten. However, you can easily substitute with a gluten-free all-purpose flour blend to make this dish safe for gluten-free diets without sacrificing flavor or texture.
Can I add protein to these pancakes?
Definitely! Adding cooked crumbled bacon, diced ham, or even smoked sausage can boost the protein and make the pancakes more substantial. Mix them into the batter or use as a delicious topping.
Are these pancakes suitable for vegetarians?
Yes, this recipe is vegetarian-friendly as it does not include meat by default. Just be sure to use vegetarian cheese if you want to keep it strictly vegetarian.
What is the best oil or fat for cooking these pancakes?
Olive oil adds a nice, mild flavor and crispiness, but butter offers a richer taste and golden crust. You can also use a mix of both for the best of both worlds.
Final Thoughts
There’s something truly special about turning an underused part of a vegetable into a memorable dish, and the Cabbage-Core Savory Breakfast Pancakes Recipe does exactly that with incredible flavor and texture. These pancakes are golden, crispy, and loaded with savory goodness that makes breakfast exciting and comforting all at once. I can’t wait for you to try this recipe and discover your own favorite way to enjoy these tasty pancakes. Happy cooking!
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Cabbage-Core Savory Breakfast Pancakes Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 8 small pancakes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
These Cabbage-Core Savory Breakfast Pancakes are a delicious and economical way to use the often-discarded inner leaves and core of cabbage. Packed with fresh herbs, cheese, and a hint of smoked paprika, they make for a flavorful, hearty breakfast or brunch option that’s easy to prepare on the stovetop.
Ingredients
Vegetables and Herbs
- 2 cups finely shredded cabbage core and tender inner leaves
- 1/4 cup finely chopped green onions
- 1 tablespoon chopped fresh parsley
Dry Ingredients
- 1/2 cup all-purpose flour
- 1/4 cup cornmeal
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon smoked paprika
Wet Ingredients
- 2 large eggs
- 1/3 cup milk
Others
- 1/4 cup shredded cheddar cheese
- 2 tablespoons olive oil or butter for cooking
- Sour cream or Greek yogurt for serving (optional)
Instructions
- Prepare the Cabbage: Finely shred the cabbage core and tender inner leaves, ensuring to pat them dry thoroughly using a paper towel to remove any excess moisture which could affect the batter consistency.
- Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, cornmeal, garlic powder, salt, black pepper, and smoked paprika. Whisk these together ensuring an even distribution of spices and flour.
- Blend Wet Ingredients: In a separate bowl, whisk the eggs and milk together until the mixture is smooth and well combined.
- Combine Batter: Add the shredded cabbage, chopped green onions, shredded cheddar cheese, and chopped fresh parsley to the dry ingredients. Pour in the egg and milk mixture. Stir gently but thoroughly until all ingredients are evenly incorporated into a thick batter.
- Heat the Cooking Fat: Place a large skillet over medium heat and add olive oil or butter. Allow it to heat until shimmering but not smoking, ready for cooking.
- Cook the Pancakes: Using a 1/4 cup measure, scoop batter into the skillet and gently flatten each mound using the back of a spoon to form pancakes. Cook for 3 to 4 minutes on one side until golden brown and set, then carefully flip and cook the other side for another 3 to 4 minutes until cooked through and golden.
- Keep Warm and Serve: Transfer the cooked pancakes to a plate and keep warm while you cook the remaining batter. Serve the pancakes warm, optionally topped with sour cream or Greek yogurt for extra creaminess.
Notes
- For a gluten-free version, substitute all-purpose flour with a gluten-free all-purpose flour blend to maintain texture.
- Add cooked crumbled bacon or diced ham into the batter for additional protein and flavor.
- These savory pancakes also work well as a side dish paired with soups or salads, making them versatile for various meals.
