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Cabbage Pancakes (Milk-and-Water Batter)

Cabbage pancakes are no fairy tale—they're the real deal! You wouldn't call these thin little crêpes; they're sturdy, substantial pancakes with great flavor and texture.

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Pancakes with milk and water with cabbage dough
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 15 % 5 g
Fats 21 % 7 g
Carbohydrates 64 % 21 g
164 kcal
GI: 14 / 0 / 86

Cooking method

Cooking time: 30 min

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  • How do you make cabbage pancakes? It's easy! Finely shred the cabbage and cover it with water (it should be fully submerged). Simmer for 5 minutes, then drain and let the cabbage cool. In a separate bowl, combine the egg, sugar, and baking soda. Add the milk, water, and vegetable oil. Stir the flour into the cabbage, then gradually mix in the milk-and-egg mixture. Now cook the pancakes. They're best served with sour cream.

Caloric content of the products possible in the composition of the dish

  • Whole cow's milk - 68  kcal/100g
  • Milk 3.5% fat content - 64  kcal/100g
  • Milk 3.2% fat content - 60  kcal/100g
  • Milk 1.5% fat content - 47  kcal/100g
  • Concentrated milk 7.5% fat content - 140  kcal/100g
  • Milk 2.5% fat content - 54  kcal/100g
  • Whole durum wheat flour fortified - 333  kcal/100g
  • Whole durum wheat flour universal - 364  kcal/100g
  • Flour krupchatka - 348  kcal/100g
  • Flour - 325  kcal/100g
  • Granulated sugar - 398  kcal/100g
  • Sugar - 398  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • White cabbage - 28  kcal/100g
  • Boiled white cabbage - 21  kcal/100g
  • Baking soda - 0  kcal/100g
  • Chicken egg - 80  kcal/100g

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