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Sauerkraut pancakes with sour cream



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.