Savory Cabbage Pancakes

In a bowl, combine the flour with the salt and baking soda.

Stir in the buttermilk while mixing steadily to avoid lumps.

The mixture should become a thick batter, similar to heavy cream.

Finely chop the cabbage and onion (using a food processor works well) and fold them into the batter.

Heat a frying pan thoroughly, adding just a bit of oil (about 1 tablespoon per batch of pancakes). Avoid using too much oil for frying.

Spoon the batter into the pan, cooking over medium-low heat.

Allow the pancakes to cook through, ensuring the cabbage cooks well. Wait until air bubbles form and the surface becomes smoother.

Flip them over and cook the other side for an additional 5 minutes. Repeat until all batter is used, yielding a large plate of pancakes.

Serve them with yogurt or sour cream.

Enjoy your meal!