Rhenish-Hessian Sauerkraut Pancakes (Rhenish-Hessische Sauerkrautpfannkuchen)

Rhenish-Hessische Sauerkrautpfannkuchen, or Rhenish-Hessian Sauerkraut Pancakes, are a traditional dish from the Rhenish-Hessian cuisine. These savory pancakes are made with sauerkraut, flour, and eggs, and are perfect for a hearty breakfast or a satisfying dinner.

Rhenish-Hessian Sauerkraut Pancakes (Rhenish-Hessische Sauerkrautpfannkuchen)

Ingredients

  • 2 cups sauerkraut, drained and squeezed dry
  • 1 cup all-purpose flour
  • 4 eggs
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup milk
  • 2 tablespoons vegetable oil

Instructions

  1. In a large bowl, mix together the sauerkraut, flour, eggs, salt, pepper, and milk until well combined.
  2. Heat 1 tablespoon of oil in a large non-stick skillet over medium heat.
  3. Pour 1/4 of the batter into the skillet and spread it out into a thin layer.
  4. Cook for 2-3 minutes on each side, until golden brown. Repeat with the remaining batter, adding more oil to the skillet as needed.
  5. Serve the pancakes hot, with a dollop of sour cream or applesauce if desired.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
20 minutes
Total time:
35 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
250 per serving
Protein
10g
Carbohydrates
30g
Fat
10g

Supplies

Large bowl Non-stick skillet

Tools

Spatula Measuring cups and spoons

Serving suggestions

Sauerkraut pancakes are delicious when served with a side of crispy bacon or a fresh green salad.

Tips & tricks

Make sure to squeeze the sauerkraut dry to avoid excess moisture in the pancake batter.

Cost

$8