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
Scale
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.
