- 3 cups loosely packed, thinly sliced red or green cabbage
- 1 large egg, lightly beaten
- 1 tablespoon milk
- 2 tablespoons sour cream
- 2 tablespoons flour
- 1/4 cup minced chives
Steam cabbage until tender; drain well in colander. In mixing bowl, beat together egg, milk, sour cream, and flour. Stir in cabbage and chives. Heat a lightly greased, nonstick griddle. When hot, give batter a stir and drop 3 tablespoons of batter for each cake onto griddle, cooking up to 4 at a time. Cook until bubbles form on surface, and cake has browned underneath, about 5 minutes. Using plastic spatula, turn to brown other side, 3 to 4 minutes more. Repeat, stirring batter before dropping it onto griddle, until you?ve used up all of the batter. Transfer to a warm plate and serve. Makes 6 to 8 pancakes.
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