Recipe: Explore new tastes with cabbage pancakes

Ingredients

1 t olive oil
½ small head cabbage, sliced thinly
1 onion, thinly sliced
Black pepper granules
1 1/3 cups plain yogurt
2/3 cup milk
¼ cup oil
2 eggs
2 cup of flour
4 t baking powder
1 t baking soda (bicarbonate of soda)

cooking of okonomiyaki japanese pizza

Directions

1. Heat the olive oil in a large pan over medium heat. Stir in the cabbage and onion; cook and stir until the vegetables are soft and tender, about 10 minutes. Season with pepper, and set pan aside to cool.

2. Whisk together the yogurt, milk, vegetable oil, and eggs in a bowl until evenly blended; set aside. Stir together the flour, baking powder, and baking soda in a large bowl. Make a well in the centre of the dry ingredients. Pour the wet mixture into the well, then stir until well combined. Fold the cooled cabbage and onions into the pancake batter.

3. Heat a large skillet over medium heat, and butter or oil if necessary. Pour 1/4 cup of batter onto the pan, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.

Originally appeared on Southlands Sun

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