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