Description
Delicious and savory cabbage-core breakfast pancakes packed with shredded cabbage, eggs, and cheddar cheese. These easy-to-make pancakes are crispy on the outside and tender inside, perfect for a wholesome, vegetarian breakfast option served with sour cream or Greek yogurt.
Ingredients
Scale
Main Ingredients
- 2 cups finely shredded cabbage including tender core
- 2 large eggs
- 1/3 cup all-purpose flour
- 1/4 cup milk
- 2 green onions, thinly sliced
- 1/4 cup shredded cheddar cheese (optional)
- 1 clove garlic, minced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
For Cooking
- 2 tablespoons olive oil
For Serving
- Sour cream or plain Greek yogurt (optional)
Instructions
- Prepare Cabbage Mixture: Place the shredded cabbage in a large bowl and pat dry if needed to remove excess moisture. Add the eggs, all-purpose flour, milk, green onions, cheddar cheese if using, minced garlic, salt, and black pepper. Stir until well combined forming a thick batter.
- Heat the Skillet: Heat 1 tablespoon of olive oil in a large skillet over medium heat ensuring the oil is hot enough to start frying the pancakes.
- Cook Pancakes: Scoop about 1/4 cup of the batter per pancake into the skillet. Gently flatten each scoop with the back of a spoon to form an even pancake shape. Cook for 3 to 4 minutes on one side until golden brown.
- Flip and Finish Cooking: Carefully flip the pancakes and cook for another 3 to 4 minutes on the other side until golden and cooked through. Add the remaining tablespoon of oil as needed when cooking subsequent batches.
- Serve: Serve the pancakes warm topped with sour cream or Greek yogurt if desired for a creamy complement to the savory flavors.
Notes
- Squeeze excess moisture from the cabbage if it is very watery to help the pancakes crisp properly.
- You can substitute whole wheat flour for added fiber and a nuttier flavor.
- Add cooked bacon bits or sautéed mushrooms to the batter for extra flavor variations.
