Category: main
Yield: 4 servings
Calories/serving: 250
Preparation time: 45 minutes
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Ingredients
- 2 sweet potatoes, peeled and grated
- 1/2 cabbage, finely shredded
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon dried marjoram
- 1/2 teaspoon dried dill
- 1/2 teaspoon garlic powder
- 1 cup all-purpose flour
- 2 eggs, beaten
- 1/3 cup 1% milk
- 1 tablespoon baking powder
Directions
Preheat the oven to 200°F to keep the pancakes warm after frying.
In a large mixing bowl, combine the grated sweet potatoes, shredded cabbage, salt, ground black pepper, dried marjoram, dried dill, and garlic powder. Mix well to ensure the seasoning is evenly distributed throughout the vegetables.
Add the beaten eggs and milk to the mixing bowl with the seasoned vegetables and stir until the mixture is well combined.
Sift the all-purpose flour and baking powder together, then gradually incorporate into the vegetable mixture. Stir until a thick batter forms.
Heat a skillet over medium heat and add 1 tablespoon of olive oil to coat the bottom of the pan.
Once the oil is hot, scoop 1/4 cup portions of the batter into the skillet. Flatten the scoops slightly with the back of a spoon to form pancakes.
Fry the pancakes for 3-4 minutes on each side, or until they are golden brown and cooked through.
As the pancakes finish cooking, transfer them to a wire cooling rack placed over a baking sheet and keep them warm in the preheated oven.
Repeat the frying process with the remaining batter, adding more olive oil to the skillet as needed.
Serve the savory sweet potato and cabbage pancakes warm, with a side of your choice or a dollop of sour cream.
Ingredients
- 2 sweet potatoes, peeled and grated
- 1/2 cabbage, finely shredded
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon dried marjoram
- 1/2 teaspoon dried dill
- 1/2 teaspoon garlic powder
- 1 cup all-purpose flour
- 2 eggs, beaten
- 1/3 cup 1% milk
- 1 tablespoon baking powder
Category: main
Yield: 4 servings
Calories/serving: 250
Preparation time: 45 minutes
Sign up for free and start creating your own personalized recipes!
Directions
Preheat the oven to 200°F to keep the pancakes warm after frying.
In a large mixing bowl, combine the grated sweet potatoes, shredded cabbage, salt, ground black pepper, dried marjoram, dried dill, and garlic powder. Mix well to ensure the seasoning is evenly distributed throughout the vegetables.
Add the beaten eggs and milk to the mixing bowl with the seasoned vegetables and stir until the mixture is well combined.
Sift the all-purpose flour and baking powder together, then gradually incorporate into the vegetable mixture. Stir until a thick batter forms.
Heat a skillet over medium heat and add 1 tablespoon of olive oil to coat the bottom of the pan.
Once the oil is hot, scoop 1/4 cup portions of the batter into the skillet. Flatten the scoops slightly with the back of a spoon to form pancakes.
Fry the pancakes for 3-4 minutes on each side, or until they are golden brown and cooked through.
As the pancakes finish cooking, transfer them to a wire cooling rack placed over a baking sheet and keep them warm in the preheated oven.
Repeat the frying process with the remaining batter, adding more olive oil to the skillet as needed.
Serve the savory sweet potato and cabbage pancakes warm, with a side of your choice or a dollop of sour cream.
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