RECIPE: Explore new tastes with cabbage pancakes



  • 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)
  • ½ butternut

cooking of okonomiyaki japanese pizza


  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.


pancakes stuffed ham and cabbage stew Shallow depth of field

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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Pamela Mkhungo

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