Recipe by MRSPINK
"Light and fluffy pancakes with lots of soft cabbage and onions that goes perfectly with a little dollop of sour cream on top and an onion-rhubarb relish on the side."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1/2 small head
cabbage, cored and sliced thin
onion, thinly sliced
black pepper to taste
1 1/3 cups
THis is a great recipe but do yourself a favor and just use a premixed pancake recipe, in my opinion it works just as well and it takes that much less time to prepare. Also I ate this like I would eat a potato pancake, prepared with bacon, onions and with sour cream. Delicious will for sure make again!
As the previous reviews states these are bland. I added white pepper, garlic salt and ginger. Didn't help much.
Great comfort food! I was making this with whole wheat flour, and found that I did not have an egg, so went ahead anyway! I added 1 T. prepared mustard and 2 tsp. caraway seeds because other people in reviews said it needed something. This tastes like something that I would have had at my grandmother's! I'll be making it again!
When Erin mentioned it being a little bland, I added some Caraway seed. Always works well with cabbage. Old East European touch.
A great way to use up some extra cabbage- my husband and I definitely enjoyed them. They were a tad bland though, so I think I will add some garlic powder or something to give them a little spice next time. I did appreciate the healthiness, and even used half the amount of vegetable oil, and served with fat free sour cream.
I made these with red cabbage, and I also added about a teaspoon of caraway seed to the cabbage in the skillet.
There were absolutely delicious. They simply need some salt.
I added caraway seeds as recomended, subbed lowfat cottage cheese for yogurt, doubled the eggs, and used 1/2 whole wheat and 1/2 rye bread crumbs. Really good. Kiddo is taking a few for her lunch today.
This recipe looked interesting so I gave it a try and was pleasantly surprised. I skipped the cabbage & onion ingredients and substituted about one cup of leftover cabbage, carrots and onions from St. Patrick's day corned beef and cabbage. Drained the
vegetables well, ran a knife through them for a rough chop and then folded them into the batter. Check
seasoning based on the saltiness of the cooked
vegetables. These cooked up very light and fluffy.
This was a great way to use up a small amount of leftover veggies. The batter was VERY easy to make and turned out lighter than boxed mixes. This is a keeper that can be adapted to please individual tastes.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/15 of a recipe
Servings Per Recipe: 15
Amount Per Serving
Calories from Fat: 56
Memorial Day is a time to get together with friends and family for food, fun, and memories.
Nothing beats a big bowl of cool, creamy potato salad at your cookout.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make a flavorful cabbage and bacon side dish.
See how to make light and crispy squash cakes.
See how to make flavorful, quick-and-easy braised red cabbage.