Polish Sauerkraut Pancakes Recipe
Do you love tangy and savory food? Then you must try this Polish Sauerkraut Pancakes Recipe. These pancakes are famous in Poland.
Equipment
- Large mixing bowl
- Colander or Strainer
- Large frying pan
- Sharp knife
- Spatula
- Measuring cups
Ingredients
- 2 Cups Sauerkraut
- 1.5 Cups All-purpose Flour
- 2 Large Eggs
- 0.5 Cup Milk
- 1 Small Onion
- 1 Tsp Salt
- 0.5 Tsp Black Pepper
- 3 Tbsp Vegetable Oil
Instructions
- Place your sauerkraut in a colander first. Squeeze it hard with your hands. Remove as much liquid as you can. Chop the cabbage into small, short pieces now.
- Whisk the eggs in your large bowl. Add the milk and whisk again. Slowly stir in the all-purpose flour. Keep stirring until the batter is very smooth.
- Add the chopped sauerkraut to the bowl. Put in the finely diced onions. Add your salt and black pepper now. Fold everything together with a large spoon.
- Pour oil into your large frying pan. Turn the stove to medium-high heat. Wait for the oil to get hot. A hot pan prevents the batter from sticking.
- Drop a large spoonful of batter in. Flatten it slightly with your spatula. Fry until the bottom is golden brown. This usually takes about three minutes.
- Flip the pancake to the other side. Cook for another two or three minutes. Both sides should be crispy and brown. Remove them and put on paper towels.
Notes
- Always squeeze the sauerkraut very dry first.
- Do not crowd the frying pan.
- Use a medium heat for even cooking.
- Chop the sauerkraut into very small bits.
- Add a pinch of sugar to balance acid.