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Crispy Sauerkraut Pancakes

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These crispy sauerkraut pancakes offer a unique tangy flavor with a crunchy golden crust, perfect for quick meals or casual gatherings. The recipe features simple pantry staples and zesty flavor twists like smoked paprika and caraway seeds.

Ingredients

Scale
  • 1 cup (240g) sauerkraut, well drained and roughly chopped
  • 1 cup (120g) all-purpose flour (can substitute with almond flour for gluten-free)
  • 2 large eggs, room temperature
  • 1/2 cup (120ml) milk (use dairy-free milk like oat or almond if preferred)
  • 1 small onion, finely diced
  • 2 cloves garlic, minced (optional)
  • 1 teaspoon baking powder
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon caraway seeds (optional)
  • Salt and freshly ground black pepper, to taste
  • 3 tablespoons vegetable oil or clarified butter (for frying)
  • Sour cream or plain Greek yogurt (for serving)
  • Fresh dill or chives, chopped (for serving)
  • Lemon wedges (for serving)

Instructions

  1. Drain 1 cup of sauerkraut in a fine mesh sieve or colander and press gently to remove excess liquid. Roughly chop the sauerkraut.
  2. In a medium bowl, whisk together 1 cup all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon smoked paprika, caraway seeds if using, and a pinch of salt and pepper.
  3. Finely dice 1 small onion and mince 2 garlic cloves. Sauté lightly in a pan with 1 teaspoon oil until translucent and fragrant. Let cool slightly.
  4. In a separate bowl, beat 2 large eggs with 1/2 cup milk until smooth.
  5. Add the sautéed onion and garlic, drained sauerkraut, and wet ingredients into the dry ingredients bowl. Stir gently until just combined; avoid overmixing. Batter should be thick but scoopable. Add more milk if too thick.
  6. Heat 3 tablespoons vegetable oil or clarified butter in a non-stick or cast-iron skillet over medium heat until shimmering.
  7. Using a 1/4 cup measure, scoop batter into the hot pan, shaping lightly into rounds. Cook for 3-4 minutes until edges set and bottoms are golden brown. Flip carefully and cook another 3 minutes until crispy and cooked through. Cook in batches if needed.
  8. Transfer cooked pancakes to a paper towel-lined plate to drain excess oil. Keep warm in a low oven (about 200°F / 95°C) while finishing remaining pancakes.
  9. Serve pancakes hot with a dollop of sour cream or Greek yogurt, sprinkle with fresh dill or chives, and add a lemon wedge for squeezing.

Notes

Drain sauerkraut thoroughly to avoid soggy batter. Use medium heat to ensure pancakes cook through without burning. Rest batter 5-10 minutes before cooking for better texture. Flip pancakes gently when edges are set to prevent breakage. Variations include gluten-free flour, vegan substitutions, adding cheese, or spicy jalapeño.

Nutrition

Keywords: sauerkraut pancakes, crispy pancakes, tangy pancakes, savory pancakes, gluten-free pancakes, easy pancake recipe, zesty pancakes

Find it online: https://bouncybowl.com/crispy-sauerkraut-pancakes-recipe-easy-zesty-flavor-twists-to-try/