Ingredients
Pancakes
- 4 eggs
- 1/2 cup flour
- 2 cups shredded cabbage
- 1 small carrot, grated
- 2 green onions, thinly sliced
- 1/2 cup shredded cheese
- 1 teaspoon canola oil
Directions
- Wash hands with warm, soapy water for 20 seconds.
- Blend eggs. Add flour and mix until it resembles a loose batter. If the batter is thick and does not easily run off a spoon, at 1/4 cup of water.
- Add the vegetables and mix together until vegetables are coated.
- In a medium skillet, heat oil on medium heat. Reduce to medium-low
- Once hot, add 1/2 cup of cabbage mixture in a mound. Cover and cook for 3-5 minutes, until bottom begins to brown.
- Carefully flip and cook for another 3-5 minutes until both sides are brown and center is cooked through.
- Repeat with remaining mixture to make 4 pancakes.
- Top with yogurt sauce.
Makes 4 pancakes
Ingredients
Yogurt Sauce
- 1/2 cup plain Greek yogurt
- 1 Tablespoon dry dill
- 2 Tablespoons lemon juice
- 1/4 teaspoon black pepper
- 1 teaspoon garlic powder
Directions
- Wash hands with warm, soapy water for 20 seconds.
- In a small bowl, mix together yogurt, dill, lemon juice, pepper, and garlic.
- Spread on top of savory pancakes.
