Heat the olive oil in a large skillet over medium heat. Stir in the cabbage and onion; cook and stir until the vegetables light colored and fragrant. Set 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 center of the dry ingredients. Pour the wet mixture into the well, then stir until well combined.
Mix in cooled cabbage and onions into the pancake batter. Heat a large skillet over medium heat, and butter or oil if necessary. Pour 1/4 cupful of batter onto the skillet, and cook until bubbles appear on the surface. Flip and cook until browned on the other side.
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|Serving Size: 1 Recipe (1548g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 2232 (60%)|
|Amt Per Serving||% DV|
|Total Fat 248g||331 %|
|Saturated Fat 129.3g||647 %|
|Monounsaturated Fat 82.3g|
|Polyunsanturated Fat 20.5g|
|Cholesterol 899.2mg||277 %|
|Sodium 1974.1mg||68 %|
|Potassium 1653mg||44 %|
|Total Carbohydrate 354.3g||104 %|
|Dietary Fiber 4.8g||19 %|
|Sugars, other 349.5g|
|Protein 40.3g||58 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 3717
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