Tag Archives: pancakes

Cabbage Pancakes

Dinner Ideas February 2, 2026 Leave a comment

These cabbage pancakes make an excellent appetizer or side dish, but they are also hearty enough to serve as a meatless main dish serve them with fried eggs for a delicious meatless meal. The spicy sauce is excellent. The pancakes are good on their own, but with the sauce, they taste even better.

Ingredients

  • 2 cups of finely grated and chopped cabbage
  • 1 small onion grated, about ½ cup
  • 1 small carrot, finely shredded
  • ¼ cup all-purpose flour (or ½ cup almond flour for gluten free)
  • 3 large eggs
  • 1 tablespoon soy sauce
  • ¼ teaspoon black pepper
  • 1 tablespoon fresh garlic – minced
  • 2 tablespoons of oil for sautéing

Process

  1. Thinly slice the cabbage, if using pre-bagged coleslaw mix, finely chop it and place it into a mixing bowl.
  2. Grate small onion and carrot with box grater, add the eggs, salt, and dill to the bowl. Stir well to combine.
  3. Add the flour and mix until all ingredients are well incorporated.
  4. Heat the oil in a non-stick skillet over medium heat.
  5. Use a measuring cup to scoop half a cup and put it on the skillet.
  6. Cook the pancakes until browned on both sides, about 3 minutes per side.
  7. Serve immediately with the dipping sauce.

Spicy Sauce

  • 4 tablespoons sour cream (or plain Greek Yogurt)
  • 1 tablespoon soy sauce
  • 1/2 teaspoon hot sauce (adjust for taste)

Notes

  • You can keep the leftovers in an airtight container in the fridge for 3-4 days. I reheat them in the microwave or eat them cold. You can also freeze them in freezer bags, separating layers with wax paper.

Light as Air Pancakes with Strawberry Syrup

Dinner Ideas January 28, 2026 Leave a comment

Pancakes for dinner? Why yes! When my kids were young, we often ate breakfast for dinner once a week, usually on Friday. We also had a special night called Taco Tuesday, which they enjoyed. Having a plan where you have one breakfast and one dinner each week can make meal planning easier and healthier. It helps organize meals better, reduces the stress of deciding what to eat, and allows trying new recipes or cuisines. This method also simplifies shopping and helps control portion sizes. As the children grew into teenagers, I encouraged them to plan and cook a family meal on a designated night, which helped them learn cooking skills and become more independent.

Initially, this plan did not provide much relief from the kitchen work. However, as they gained confidence in their skills, planning meals became easier and less tiring. Watching them become more independent turned mealtime into an enjoyable experience.

Light as Air Pancakes

Ingredients

  • 1 cup all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 2 tablespoons sugar
  • ½ teaspoon salt
  • 2 eggs, separated
  • ¾ cup milk
  • 1 teaspoon vanilla extract
  • Strawberry syrup, to serve (see below

Process

  1. Sift the flour, baking powder, sugar, and salt into a bowl.
  2. Put egg yolks and milk into another bowl and gently beat in the sifted dry ingredients.
  3. Put the egg whites into a clean mixer bowl and beat until stiff peaks form. Using a spatula, fold whites into the batter.
  4. Heat the prepared griddle over medium-low heat. Pour 1/4 cup of batter into the pan and cook in batches over low heat until small bubbles begin to appear on the surface and the underside is golden brown. Flip the pancakes over and cook the other side for 1 more minute.
  5. Spread with whipped butter (recipe below) and maple syrup, strawberry syrup, blueberry syrup, or fresh fruit.

Whipped Butter

  • ½ cup of softened butter
  • 1 ½ teaspoon of whipping cream, milk or water
  • Whip the butter and liquid of your choice until light and fluffy.

Variations

  • Add a teaspoon of honey for honey butter or
  • ½ teaspoon of Cinnamon and 1 tablespoon of maple syrup for a sweet topping

Fruit Syrup Ingredients

  • 1 cup sugar
  • 1 cup of water
  • 1-1/2 cups mashed unsweetened strawberries, raspberries or blueberries

Process

  1. Bring sugar and water to a boil.
  2. Gradually add fruit of choice, return to a boil.
  3. Reduce heat. Simmer, uncovered, 10 minutes, stirring occasionally.
  4. Strain fruit if desired.
  5. Serve with pancakes, waffles or ice cream.

Potato Pancakes

Breakfast, Dinner Ideas, Vegetables January 16, 2013 Leave a comment

Potato Pancake

Potato Pancake

German potato pancakes, a true comfort food and wonderful side with any meal from breakfast to dinner. Eat with a dollop of applesauce or sour cream, potato pancakes are a real treat. Poach an egg and serve on top of a potato pancake, or serve as a side with a steak or chicken. Crunchy on the outside and soft and moist on the inside.

Ingredients:

  • 1 lb. potatoes, about 2 or 3 large russets, grated (a sweet potato may be substituted for one of the russets for color and sweetness)
  • 1/2 onion, grated
  • 1 tsp. salt
  • Dash of Ground pepper
  • ¼ tsp of Nutmeg
  • 1 egg, beaten
  • Oil for frying

Directions

  1. Grate potatoes, with or without skin
  2. Grate the onion over the potatoes, (at this point you can add 2 grated carrots for color and flavor, or a grated zucchini)
  3. Add salt, pepper, nutmeg and egg. Mix thoroughly.
  4. Using a non-stick griddle or frying pan, heat about 2 tablespoons olive oil until hot
  5. Using a measuring cup – ½ cup – drop the potato mixture into hot oil and flatten with the back of a spoon.
  6. Fry for 4 to 5 minutes on each side, or until golden brown
  7. Drain on paper towels and serve hot with your choice of topping.

*keep cakes warm in a 250 degree oven while cooking the remaining batter.