Enjoy these crispy and flavorful carrot and cabbage pancakes that are perfect for breakfast, a light lunch, or as a savory snack. Combining the natural sweetness of carrots with the mild crunch of cabbage, these pancakes are easy to make and versatile enough to complement a variety of dishes. The addition of egg yolk provides an extra richness, making these pancakes a delightful treat for any meal.
Preparation Time
- Preparation: 15 minutes
- Cooking: 6 minutes
- Total: 21 minutes
Ingredients
- Carrots: 2 medium, grated
- Young white cabbage: 2 cups, finely shredded
- Salt and pepper: to taste
- Eggs: 2 large
- Flour: 3 tablespoons (24 g)
- Olive oil: for frying
- Egg yolk: 1 (optional, for additional richness)
Directions
- Prepare the Vegetables:
- Grate the carrots and finely shred the young white cabbage.
- In a large bowl, combine the grated carrots and shredded cabbage.
- Season with salt and pepper to taste.
- Prepare the Batter:
- Add the eggs and flour to the vegetable mixture.
- Mix well until all the ingredients are fully combined and a batter forms.
- Fry the Pancakes:
- Heat a small amount of olive oil in a non-stick skillet over medium heat.
- Scoop portions of the batter into the skillet to form pancakes.
- If using, brush the top of each pancake with a little egg yolk for extra richness.
- Cover the skillet and fry the pancakes for about 3 minutes on each side, or until golden brown and cooked through.
- Serve:
- Serve the pancakes warm. They can be enjoyed on their own or with a light dipping sauce if desired.
Serving Suggestions
- Serve with a dollop of yogurt or a light dipping sauce for added flavor.
- Enjoy as a side dish with grilled meats or roasted vegetables.
- Pair with a fresh green salad for a complete meal.
- Perfect for a light lunch or as a savory snack.
Cooking Tips
- Avoid Overmixing: Mix the batter until just combined to keep the pancakes tender.
- Adjust Thickness: If the batter is too thick, add a bit of water to reach the desired consistency.
- Even Cooking: Ensure the skillet is evenly heated to avoid burning the pancakes.
- Egg Yolk: Using egg yolk enhances richness, but you can omit it for a lighter pancake.
Nutritional Benefits
- Rich in Vitamins: Carrots are high in vitamin A, which supports vision and skin health.
- Low Calorie: Cabbage is low in calories and high in fiber, making it a great addition to a balanced diet.
- Protein Source: Eggs provide high-quality protein essential for muscle repair.
- Healthy Fats: Olive oil offers beneficial monounsaturated fats that support heart health.
Dietary Information
- Vegetarian: This recipe is suitable for vegetarians.
- Gluten-Free Option: Substitute the flour with a gluten-free alternative like rice flour or almond flour.
Nutritional Facts (Per Pancake)
- Calories: 95
- Protein: 4 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Fat: 4 g
- Cholesterol: 55 mg
- Sodium: 150 mg
Storage Tips
- Refrigerator: Store leftover pancakes in an airtight container in the fridge for up to 3 days.
- Freezer: Freeze pancakes in a single layer, then transfer to a freezer-safe bag or container for up to 2 months.
- Reheating: Reheat in a skillet over medium heat or in the microwave until warmed through.
Why You’ll Love This Recipe
- Quick and Easy: Simple ingredients and minimal preparation make these pancakes a breeze to whip up.
- Versatile: Enjoy them as a standalone dish or with various accompaniments.
- Nutritious: Packed with vegetables and protein, these pancakes offer a healthy meal option.
- Family-Friendly: A great way to incorporate more veggies into your diet, loved by both kids and adults.
Conclusion
These carrot and cabbage pancakes are a delightful and healthy option for any meal of the day. With their crispy exterior and flavorful filling, they’re sure to become a staple in your recipe collection. Enjoy them fresh and warm, or make a batch to have on hand for quick and easy meals throughout the week.
Frequently Asked Questions
- Can I use a different type of cabbage?
Yes, you can use any variety of cabbage you like, though young white cabbage is recommended for its mild flavor. - Can I make these pancakes ahead of time?
Yes, you can prepare them ahead of time and store them in the refrigerator or freezer. - What can I use instead of flour?
For a gluten-free option, use rice flour or almond flour as a substitute. - How can I make these pancakes spicier?
Add a pinch of chili flakes or a dash of hot sauce to the batter for an extra kick. - Can I add other vegetables?
Absolutely! Feel free to incorporate other grated vegetables like zucchini or sweet potatoes. - How do I know when the pancakes are done?
The pancakes should be golden brown on each side and cooked through. A toothpick inserted into the center should come out clean. - Can I use a different type of oil for frying?
Yes, you can use other oils like vegetable oil or avocado oil if preferred. - What is the best way to reheat leftover pancakes?
Reheat in a skillet over medium heat for the best texture, or microwave for a quicker option. - How can I make these pancakes dairy-free?
The recipe does not include dairy, but if you use egg yolk, you can skip it or replace it with a dairy-free alternative. - Can I freeze these pancakes?
Yes, freeze the pancakes and reheat them as needed for a quick and convenient meal option.