Output – 600 g
Nutritional value (per 100 g):
Calorie content – 102 kcal
Proteins – 4.5 g
Fat – 4.1 g
Carbohydrates – 11.9 g
- Chop the Chinese cabbage very finely. Add to the cabbage finely chopped green onions (can be replaced with regular onions), finely grated carrots, salt, and black pepper. Here we break two eggs. We mix.
- Now, gradually, in several stages, add any whole grain flour. I use cornflour, with which the color of the pancakes awakens more golden.
- Let the vegetable mass stand for 5 minutes. In the meantime, you can prepare the simplest sauce for serving. To do this, add garlic passed through a press to sour cream, finely chopped dill, and salt to taste. We mix.
- Fry the pancakes in a pan with a little ghee. The heat under the pan is below average. As soon as the pancakes are browned on the underside, gently turn them over to the other side and fry until tender.