Sauerkraut pancakes with sour cream – Food Pharmacy

Fermentation with Anastasia, Recipes

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Sauerkraut pancakes with sour cream

There is always a sauerkraut jar in my fridge, the result of the magical fermentation process where the cabbage has  transformed into a nutritious and sustainable product. Sauerkraut does not always have to be eaten raw and cold, but it is possible to make good dishes – in soups, hot sandwiches, sauerkraut pancakes, added to stews, and even mix ed into a delicious sauce.

I usually season sauerkraut with different vegetables such as beetroot, apple, carrots, parsnips and even algae. In the pictures you see pink sauerkraut with one beetroot per 3 liter sauerkraut. 

You can use any sauerkraut for these recipes. During heating, the probiotic bacteria in the sauerkraut disappear, however, minerals, certain vitamins, fibers and organic acids remain.

The sauerkraut pancakes are quick to make for a lunch or as mini-pancakes with various toppings for the mingle party.


Sauerkraut pancakes with sour cream

  • By : Anastasia Lundqvist c/o Food Pharmacy
  • Servings : 4 1x


1 egg

40 g cream

35 g wheat flour or potato starch

250 sauerkraut

30 g chopped onion

110 g boiled grated potatoes

1/2 dl chopped dill1 g  bicarbonate

Salt, pepper

Oil for frying

Smetana for serving


  1. Whisk the eggs in a bowl together with the cream. Add the flour and whisk to a lump-free batter.
  2. Chop the cabbage, add the remaining ingredients and mix with the egg batter. Add salt and pepper. Let the mixture rest for a few minutes.
  3. Heat the frying pan with little oil.  Add small balls of batter and flatten with a fork in the frying pan. When the bottom gets a nice color, it’s time to turn the plates and fry for a minute.
  4. Serve hot with sour cream.



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