Ingredients
Instructions
- Heat the olive oil in a large skillet over medium heat.
- Stir in the cabbage and onion; cook and stir until the vegetables are soft and fragrant, about 10 minutes.
- Season with pepper and set pan aside to cool.
- Whisk together the yogurt, milk, vegetable oil, and eggs in a bowl until evenly blended; set aside.
- Stir together the flour, baking powder, and baking soda in a large bowl. Make a well in the center of the dry ingredients.
- Pour the wet mixture into the well; then stir until well combined.
- Fold the cooled cabbage and onions into the pancake batter.
- Heat a large skillet over medium heat, and butter or oil if necessary.
- Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.