Try and stop at just one! Once you try these little nuggets, you’ll be going back for more. My Cabbage Pancakes couldn’t be more delicious and are so easy to make. All you need is 9 simple ingredients and 30 minutes of time and you’ll have a breakfast, lunch, dinner or snack to remember!
These savoury pancakes are an ode to a trip that I took to Ukraine a few years ago. There, I indulged in some of the best cabbage pancakes. They were truly unforgettable. So, naturally, I had to recreate them so that I could enjoy them whenever my heart desires! Sharing is caring - so, today, I'm sharing this recipe with you!
To keep things super simple and quick, I love using prepared or packaged coleslaw. Not only is it a real time saver, but, you won’t have to worry about chopping or shredding cabbage or trying to figure out what to do with leftover ingredients (i.e. 1/2 a red or green cabbage). This recipe solves that problem! The coleslaw, green onions and parsley are added to a light and fluffy pancake batter. All the ingredients come together to create perfectly seasoned, savoury and flavourful pancakes, that make for the most satisfying bite! Enjoy them on their own or top them with a dollop of sour cream!
If you are looking for your next breakfast, lunch, dinner or snack idea, then you’ve come to the right place! Let’s get to it! Grab a skillet and a spoon and come and cook with me!
Prep Time: 10 minutes
Cook Time: 12 -14 minutes
Total Time: 22 - 24 minutes
Serves: Makes 10 pancakes
Ingredients:
3 large eggs
1/2 cup all-purpose flour (See Notes below)
1/2 tsp garlic powder
1/2 tsp kosher salt
Pinch of ground pepper
5 cups prepared or packaged coleslaw (approx. 400g)
2 green onions, thinly sliced
1/4 cup fresh parsley leaves, finely chopped
4 Tbsp olive oil
Sour cream, as a topping
Instructions:
To a large mixing bowl, add the eggs, flour, garlic powder, salt and pepper and whisk for 30 seconds or until the batter is light, fluffy and smooth. Set aside. Let the batter rest for 10 minutes, which will allow the flour to hydrate and the gluten to relax.
Toss the coleslaw, green onions and parsley into the pancake batter and, using a large spoon or spatula, mix until all the ingredients are fully incorporated.
To a large non-stick skillet set over medium-low heat, add 2 Tbsp olive oil. Once the oil is hot, using a 1/3 cup measure, scoop portions of batter onto the skillet. Depending on the size of the skillet, you should be able to fit between 4 - 5 pancakes on it. Repeat the process for the next 4 - 5 pancakes using the remaining 2 Tbsp of oil.
Press the pancakes down with a spoon, ever so slightly, to flatten them out a bit.
Cook the pancakes for a total of 6 -7 minutes or until golden brown and slightly crispy. Flip the pancakes over halfway through the cook time.
Once the pancakes are golden brown and delicious, remove them from the skillet and transfer them to a plate or platter. Serve them on their own or with a generous dollop of sour cream. Enjoy!
Notes:
Gluten-Free Option: To make this recipe gluten-free, simply substitute the flour in this recipe with all-purpose gluten-free flour on a 1:1 basis. Rest assured that I have made these pancakes using gluten-free flour and it worked beautifully here, without compromising the taste, consistency or texture of the pancakes.
Measuring Cups As Scoops Are A Game Changer: The easiest way of achieving uniform pancakes, in both size and volume, is by using a measuring cup as a scoop. This will ensure that all the pancakes cook evenly. For this recipe, I use a 1/3 cup measure, yielding 10 large pancakes.