BACON AND CABBAGE PANCAKES

Ingredients

• ​1 cup diced bacon
• 1 cup finely diced cabbage
• 1/2 cup finely diced shallots
• 11/2 cups all-purpose flour
• 1/2 tsp baking powder
• 1/2 tsp granulated sugar
• 1/2 tsp salt
• 1 1/2 cups no-salt-added chicken broth
• 4 large eggs
• Canola oil*

Directions

1. Heat a large frypan over medium heat. Sauté bacon until crispy, about 10 minutes.
2. Add cabbage and shallots; continue to sauté for 3 – 5 minutes or until vegetables are softened. Drain off all bacon fat; discard. Transfer mixture to a heatproof bowl. Refrigerate until cool.
3. Combine flour, baking powder, sugar and salt in a medium bowl. Add broth and eggs. Whisk until smooth.
4. When cool, add bacon mixture to batter. Stir to combine.
5. For each pancake, pour 1/4 cup batter into lightly oiled frypan over medium heat. Cook pancakes in batches until golden brown, about 2 – 3 minutes per side. Add more oil as necessary. Serve with Parsley Sour Cream.

Ingredients

• 1 cup sour cream
• 1/4 cup finely chopped fresh parsley
• 2 tbsp finely chopped fresh dill or 1 tsp dried dill weed
• 2 tbsp sliced green onion
• 1/2 tsp grated lemon peel

Yield: Makes about 1 cup.

Directions

1. Whisk all ingredients together in a small bowl.