Large Vegetable Pancakes
6 servings
40 minutes
Large vegetable pancakes are tender, airy cakes filled with the rich flavors of cabbage, sweet pepper, and aromatic onion. This recipe originates from European kitchens where vegetable dishes have always resonated with gourmets. The combination of three types of cabbage adds freshness and a slight spiciness. Flour and eggs provide structure while baking soda makes the batter soft and airy. The golden crust that forms during frying adds a delicious crunch, while sour cream gives a creamy note. These pancakes are great as a standalone dish or as a side to meat or fish. Perfect for those who appreciate healthy and tasty food!
1
Prepare the products.
2
Put the cabbage in a bowl.
- Broccoli: 300 g
- Cauliflower: 300 g
- Napa cabbage (pak choi type): 300 g
3
Defrost if needed.
4
Drain the excess water.
5
Put the cabbage in the bowl of the food processor.
- Broccoli: 300 g
- Cauliflower: 300 g
- Napa cabbage (pak choi type): 300 g
6
To grind.
7
Chop the Beijing cabbage.
- Napa cabbage (pak choi type): 300 g
8
Chop the onion.
- Onion: 1 head
9
Put in the bowl of the mixer.
- Onion: 1 head
10
to grind
11
Remove the seeds and stem from the sweet pepper.
- Sweet pepper (capsicum): 1 piece
12
Chop in the combine.
13
Put all the chopped vegetables in a bowl.
14
Add soda.
- Baking soda: 1 teaspoon
15
To salt.
- Salt: to taste
16
Break the eggs.
- Chicken egg: 4 pieces
17
Put the flour.
- Wholegrain flour: 300 g
18
Mix everything thoroughly.
19
Add vegetable oil to the pan.
20
Spoon out the pancakes.
21
Fry on both sides over medium heat until golden brown.
22
Let the prepared pancakes cool slightly.
23
Serve with sour cream.
