These veggie pancakes are a delicious and hearty meal, perfect for breakfast, lunch, or dinner. Packed with nutritious vegetables and served with a savory garlic dill sauce, they’re sure to become a favorite in your household.
Preparation Time:
- Prep time: 20 minutes
- Cook time: 15 minutes
- Rising time: 30 minutes
- Total time: 1 hour 5 minutes
Ingredients:
For the Pancakes:
- 2 eggs
- 300 ml (1.5 cups) milk
- 1.5 cups warm water
- 1 tablespoon sugar
- 1 teaspoon salt
- 10 grams (2 teaspoons) dry yeast
- 3 cups flour
- 1 small cabbage (500 grams)
- Hot water
- 2 carrots
- 1 potato
- Parsley
- Salt and black pepper to taste
- Olive oil for frying
For the Sauce:
- 2 tablespoons sour cream
- 2 tablespoons mayonnaise
- Garlic, minced
- Dill, chopped
Directions:
- Prepare the Batter:
- In a large bowl, mix the eggs, milk, warm water, sugar, salt, and dry yeast.
- Gradually add the flour, mixing well to combine.
- Cover the bowl and let the batter rise for 30 minutes.
- Prepare the Vegetables:
- Chop the cabbage and soak it in hot water for 15 minutes to soften.
- Grate the carrots and potato, and chop the parsley.
- Drain the water from the cabbage and mix it with the carrots, potato, and parsley.
- Combine and Cook:
- Add the risen batter to the vegetable mixture and mix well.
- Heat olive oil in a frying pan over medium heat.
- Spoon the batter into the pan to form pancakes.
- Fry until golden brown, about 5-7 minutes on each side, lubricating with olive oil as needed.
- Flip and repeat until all batter is used.
- Prepare the Sauce:
- In a small bowl, mix sour cream, mayonnaise, minced garlic, and chopped dill until well combined.
- Serve:
- Serve the veggie pancakes hot with a dollop of garlic dill sauce on top.
Serving Suggestions:
- These pancakes are great on their own or with a side salad.
- You can also serve them with a variety of dipping sauces for extra flavor.
Cooking Tips:
- Make sure to drain the cabbage well to avoid excess moisture in the batter.
- Use a non-stick pan to ensure the pancakes cook evenly and don’t stick.
Nutritional Benefits:
- These veggie pancakes are packed with vitamins and minerals from the cabbage, carrots, and potatoes.
- The eggs and milk provide a good source of protein and calcium.
Dietary Information:
- This recipe is vegetarian.
- To make it gluten-free, use a gluten-free flour blend.
Storage:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in the oven or microwave before serving.
Why You’ll Love This Recipe:
- These pancakes are a delicious way to enjoy a variety of vegetables.
- The garlic dill sauce adds a delightful flavor that complements the pancakes perfectly.
- They are easy to make and can be enjoyed any time of the day.
Conclusion: Enjoy these sumptuous veggie pancakes with garlic dill sauce for a nutritious and satisfying meal. Whether you’re cooking for yourself or for your family, this recipe is sure to please. Happy cooking and good appetite!