Recipes & How-To's
Bacon and Cabbage Pancakes

Bacon and Cabbage Pancakes

Try something different with these savoury pancakes, built with cabbage and bacon. They’re delicious served with herbed sour cream.

Cook time

20 mins

Recipe Difficulty

Easy

Yield

Makes about 14

Ingredients

Bacon and Cabbage Pancakes

  • 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*

Parsley Sour Cream

  • 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

Directions

Bacon and Cabbage Pancakes

  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.

Parsley Sour Cream

  1. Whisk all ingredients together in a small bowl.

Nutritional analysis per serving

*Ingredient not included in nutritional analysis.

25 calories, 0.1 g fat, 0.4 g protein, 6 g carbohydrate, 0.6 g fibre, 200 mg sodium