Pancakes from sauerkraut
4 servings
30 minutes
Sauerkraut pancakes are an amazing combination of simplicity and depth of flavor. This recipe is rooted in the traditions of Russian cuisine, where sauerkraut held a prestigious place due to its availability and health benefits. The pancakes turn out airy with crispy edges and a light tang that gives them a special charm. They pair perfectly with sour cream or sauces, balancing the rich taste of cabbage. This dish can be served for breakfast or as an appetizer or side dish to meat and vegetable dishes. They cook quickly, and the aroma filling the kitchen while frying awakens appetite and warmth of home. They embody the soul of cozy Russian cuisine – simplicity, flavor, and true gastronomic harmony.
1
Squeeze the juice from the sauerkraut and chop it a bit if it's large. Do not pour out the juice!
- Sauerkraut: 500 g
2
Mix baking soda and flour, add to the cabbage
- Baking soda: 1 teaspoon
- Wheat flour: 1.5 glass
3
Beat the egg and add it to the rest of the mixture.
- Chicken egg: 1 piece
4
Pour in the cabbage juice. Mix well. If there's not enough juice, you can add a little warm water. The consistency should be like thick sour cream.
- Sugar: 1 tablespoon
- Sauerkraut: 500 g
5
Place in the pan and fry on medium heat on each side until cooked.
- Vegetable oil: to taste
