Recipe found here:
ACTIVE COOKING TIME: 10 minutes TOTAL TIME (START TO FINISH): 10 minutes SERVINGS: 4 pancakes
INGREDIENTS: ¼ cabbage chopped rough, ¼ onion chopped fine, 1 whole egg, 1 egg white, beaten, 1 sundried tomato, chopped fine, ¼ tsp paprika, ¼ tsp mixed herbs, Salt
1. Mix all ingredients together in a bowl.
2. Heat a non-stick pan on medium to med-high heat.
3. Drop a tablespoon of mixture onto the pan, and press down lightly for a few seconds with a spatula.
4. Cook on one side, flip, and press down again until mixture is cooked through.
First of all, these were incredibly easy to make! I was a little worried about them sticking together, but it really wasnt an issue. Second of all, the flavor needed a little kick. 1 sundried tomato was definitely not enough, I added 3 and probably could have done more. And just for fun, I added bacon (cooked separately, chopped and added to mixture). The great thing about this decision is that not only was it great to have some extra texture and flavor in the pancakes themselves, but I also had the reserve bacon fat to cook my pancakes in. I think that they pancakes would be good with just about anything added to them (chopped up kale, grated carrot, etc.), so have fun!