Description
These Cabbage-Core Savory Breakfast Pancakes offer a creative and delicious way to use cabbage cores and tender inner leaves. Packed with flavorful ingredients like Parmesan, green onions, and fresh parsley, these crispy, golden pancakes make a perfect hearty breakfast or brunch option that’s both nutritious and satisfying.
Ingredients
Scale
Vegetables and Herbs
- 2 cups finely shredded cabbage cores and tender inner leaves
- 2 green onions, finely sliced
- 2 tablespoons chopped fresh parsley
Dry Ingredients
- 1 cup all-purpose flour
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon baking powder
Wet Ingredients
- 2 large eggs
- 1/2 cup whole milk
Cooking
- 2 tablespoons olive oil for cooking
Instructions
- Prepare the Dry Ingredients: In a large mixing bowl, combine the shredded cabbage cores, all-purpose flour, grated Parmesan cheese, finely sliced green onions, baking powder, garlic powder, onion powder, salt, and black pepper. Mix thoroughly to ensure even distribution of the seasoning.
- Mix Wet Ingredients: In a separate bowl, whisk together the eggs and whole milk until the mixture is smooth and well combined. This will help create a batter with good consistency.
- Combine Wet and Dry Ingredients: Pour the egg and milk mixture into the bowl containing the dry ingredients. Stir carefully until a thick batter forms and the cabbage is evenly coated with the mixture.
- Heat the Skillet: Place a large skillet over medium heat and add 1 tablespoon of olive oil. Allow the oil to heat up sufficiently to prevent sticking and ensure even cooking.
- Cook the Pancakes: Scoop about 1/4 cup of batter per pancake into the hot skillet. Gently flatten each pancake with the back of a spoon to an even thickness. Cook for 3 to 4 minutes on one side until golden brown.
- Flip and Finish Cooking: Carefully flip each pancake and cook for an additional 3 to 4 minutes until the other side is golden and the pancakes are cooked through.
- Repeat with Remaining Batter: Add the remaining 1 tablespoon of olive oil as needed for subsequent batches. Continue cooking until all the batter is used.
- Serve Warm: Transfer the cooked pancakes to a plate lined with paper towels to absorb excess oil. Serve warm, optionally with sour cream, Greek yogurt, or a soft fried egg on top for added richness.
Notes
- Substitute whole wheat flour for a nuttier flavor or gluten-free all-purpose flour if you need a gluten-free option.
- Add cooked bacon bits or shredded cheddar cheese to the batter for extra richness and flavor.
- Serve these pancakes with sour cream, Greek yogurt, or a soft fried egg for a complete breakfast.
