Fermentation with Anastasia, Recipes
Published:
February 17, 2022
February 17, 2022
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.
PrintSauerkraut pancakes with sour cream
- Servings : 4 1x
Scale
Ingredients
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
Instructions
- Whisk the eggs in a bowl together with the cream. Add the flour and whisk to a lump-free batter.
- 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.
- 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.
- Serve hot with sour cream.
