Soft and delicate rye pancakes on kefir with cabbage are in no way inferior to exquisite pastries with cabbage. At the same time, they prepare much faster. Step-by-step recipe with a photo. Video recipe.
Recipe content:
- Ingredients
- Step-by-step preparation of rye pancakes on kefir with cabbage
- Video recipe
A great option for a healthy and tasty breakfast for the whole family is rye pancakes with kefir and cabbage. They are especially good with fresh cold sour cream. Thanks to rye flour, pancakes are quickly baked, kefir is lush and tender, and cabbage is juicy and soft. Ruddy, tender, with a thin crunchy rim along the edge … the dish will win the heart of every eater and even a gourmet. Simple cooking will not take much time, but the result will be a delicious and healthy breakfast in a hurry.
Rye pancakes on kefir with cabbage cannot be called a vegetarian dish, because the composition includes kefir and eggs. But they are an excellent dietary meal, which is ideal for those who follow the figure and want to get rid of extra pounds, but cannot refuse delicious food. In addition, pancakes can be cooked at any time of the year, because cabbage is one of the staple vegetables available all year round. And cabbage contains many vitamins and minerals necessary for the body, incl. coarse fibers and fiber, which have a good effect on digestion.
- Caloric content per 100 g - 179 kcal.
- Servings - 15-18
- Cooking time - 30 minutes
Ingredients:
- White cabbage - 200 g
- Rye flour - 1 tbsp.
- Salt - 1 tsp
- Kefir - 200 ml
- Baking soda - 0.5 tsp
- Eggs - 1 pc.
- Vegetable oil - for frying
Step-by-step preparation of rye pancakes on kefir with cabbage, recipe with photo:
1. Wash the white cabbage, pat dry with a paper towel and chop finely. I advise you to take young cabbage, then the pancakes will be juicier. If the vegetable is old, sprinkle it with salt and crush it with your hands so that it lets out the juice.
2. Add flour to the cabbage and sift through a fine sieve. This will enrich it with oxygen, which will add extra tenderness to the dish.
3. Pour in kefir at room temperature. If the fermented milk product is cold, then the soda will not enter into the desired reaction with it. From this, the pancakes will turn out to be not so lush and airy.
4. Next add the egg. It should also be warm so as not to cool the temperature of the kefir. Therefore, remove the kefir with eggs from the refrigerator in advance so that they have time to acquire the desired temperature.
5. Stir the dough until smooth, season with salt, add baking soda and mix again.
6. In a skillet, heat vegetable oil and heat to medium. Spoon the dough out with a tablespoon and fry the pancakes until golden brown.
7. Turn the kefir and cabbage rye pancakes on the back and bring them to readiness. Serve hot treats with sour cream or freshly brewed tea.
See also a video recipe on how to cook cabbage pancakes with kefir.
