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)
Directions
- 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.
- 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.
- 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.
MORE by Pamela Mkhungo:
RECIPE: Ujeqe (steam bread)
RECIPE: Isgwaqane (maize meal and sugar beans)
RECIPE: Add this flavoursome fried rice to your menu
Get creative with spinach and pepper stuffed salmon dish
Traditional creamy cheese samp
Tantalise your taste buds with a delicious milk tart
Sumptuous slow roast lamb recipe
Warm up with this simple chicken and dumpling recipe
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