Savory Cabbage Pancakes with Yogurt Sauce
Savory Cabbage Pancakes with Yogurt Sauce are a delightful fusion of vegetables and spices, perfect for a light meal or snack. These crispy, golden-brown pancakes are packed with finely shredded cabbage, grated carrot, and green onions, all bound together in a simple batter of eggs, flour, and a touch of sesame oil. Enhanced with soy sauce for a savory depth and a hint of baking powder for fluffiness, these pancakes offer a deliciously unique texture and flavor.
Paired with a tangy yogurt sauce made with fresh lemon juice, minced garlic, and herbs, each bite is a refreshing blend of crisp vegetables and creamy, zesty dip. Quick and easy to prepare, these pancakes can be enjoyed hot off the skillet, making them a versatile addition to your culinary repertoire. Whether served as an appetizer, a side dish, or the main attraction, Savory Cabbage Pancakes with Yogurt Sauce are sure to satisfy with their savory taste and nourishing ingredients.
INGREDIENTS:
For the Cabbage Pancakes:
2 cups finely shredded cabbage
1/2 cup grated carrot
1/4 cup finely chopped green onions
2 large eggs
1/2 cup flour (can use all-purpose or whole wheat)
1/4 cup milk or water
1 tsp soy sauce
1 tsp sesame oil
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp baking powder
Oil for frying
For the Yogurt Sauce:
1 cup plain yogurt
1 tbsp lemon juice
1 tbsp finely chopped fresh dill or parsley
1 clove garlic, minced
Salt and pepper to taste
INSTRUCTIONS:
Making the Pancakes:
1. Prepare the Vegetables:
Finely shred the cabbage.
Grate the carrot.
Finely chop the green onions.
2. Mix the Batter:
In a large bowl, whisk together the eggs, flour, milk (or water), soy sauce, sesame oil, salt, black pepper, and baking powder until smooth.
Add the shredded cabbage, grated carrot, and chopped green onions to the batter. Mix well to ensure the vegetables are evenly coated.
Heat a non-stick skillet or frying pan over medium heat and add a little oil.
Scoop about 1/4 cup of the batter onto the skillet for each pancake, flattening them slightly with a spatula.
Cook for 3-4 minutes on each side, or until golden brown and cooked through.
Repeat with the remaining batter, adding more oil to the skillet as needed.
Making the Yogurt Sauce:
1. Mix the Sauce:
In a bowl, combine the plain yogurt, lemon juice, chopped dill (or parsley), and minced garlic.
Season with salt and pepper to taste. Stir until well combined.
2. Serve:
Serve the cabbage pancakes hot, with the yogurt sauce on the side for dipping.
NOTES:
Vegetable Variations: You can add other vegetables like finely chopped bell peppers, spinach, or zucchini to the pancake mixture.
Gluten-Free Option: Substitute the flour with a gluten-free flour blend.
Make Ahead: The batter can be made a few hours in advance and stored in the refrigerator until ready to cook.
Leftovers: Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave before serving.
Nutritional Information (Per Serving)
Yield: 4 servings
For the Pancakes:
Calories: 150
Protein: 6g
Carbohydrates: 18g
Dietary Fiber: 3g
Sugars: 2g
Fat: 6g
Saturated Fat: 1g
Cholesterol: 70mg
Sodium: 350mg
For the Yogurt Sauce:
Calories: 50
Protein: 4g
Carbohydrates: 5g
Dietary Fiber: 0g
Sugars: 4g
Fat: 2g
Saturated Fat: 1g
Cholesterol: 10mg
Sodium: 80mg
Note: Nutritional values are approximate and can vary based on ingredient brands and specific measurements used.