These vegetable pancakes with egg and cabbage filling are a wonderful idea for an easy and at the same time satisfying breakfast. They will be also great to pack a lunch. Being wholesome, tender, and light, these vegetable flapjacks are a real treat. Just try and see for yourself!
This recipe will be good both for Cheesefare Week (Maslenitsa) and for any other day of the year.
- 2 eggs
- 1/2 tsp salt
- 2 tbsp sugar
- 1/2 l (liter) milk
- 240 g (8,5 oz) flour
- 2 tbsp vegetable oil
- a pinch of soda
- 2 eggs
- 1 carrot
- 1 bulb onion
- 4 tbsp vegetable oil
- 350 g (12 oz) cabbage
- sour cream (for serving)
- salt – to taste
Wash and shred cabbage. Preheat vegetable oil in a skillet and put the cabbage there. Cook it over low heat for about 10 minutes. Peel, wash, and grate a carrot. Peel, rinse, and chop a bulb onion. Add the vegetables to the skillet. Season them with salt to your taste. Stew the ingredients for a quarter of an hour, stirring from time to time. Transfer the filling to a plate and wash the skillet.
Hard boil eggs. Then cool and peel them. Cut the eggs finely and mix them with the browned veggies. Salt the mass slightly.
Break eggs (they should have room temperature) and add salt combined with sugar. Add a pinch of soda, it will make our batter softer and fluffier. Pour in half of the milk (which has room temperature). Stir in flour gradually. The batter should be thick and smooth. Then add the remaining milk and 2 tbsp of vegetable oil. Mix everything thoroughly.
Warm up the skillet. Pour some batter above using a ladle. Flatten with a spatula. Fry for 3-4 minutes on each side, until golden.
Place 1 tbsp of the prepared filling and roll the pancake up. Repeat the procedure till you use all the ingredients.
Serve the cooked pancakes with sour cream. They are hearty enough to serve as a veggie main dish.
Enjoy your meal!
Do you have a favorite Ukrainian recipe for vegetable pancakes with egg and cabbage filling? If so, please let us know in the comments below or write us an e-mail.