Herby Sauerkraut Pancakes

These Herby Sauerkraut Pancakes offer a unique twist on traditional Eastern European kraut pancakes. They can be a savory option for breakfast, brunch, or a simple weekday dinner. Serve them with or without salmon roe, but please don’t skip sour cream.

INGREDIENTS

• 2 cups sauerkraut drained and squeezed dry

• 2 large eggs

• 3/4 cup chopped green onions

• 1/2 cup finely chopped mixed herbs such as parsley, dill, or chives

• 1 cup potato starch

• 1 teaspoon dried onion flakes

• 1/4 red chili flakes finely chopped

• Salt to taste

• Black pepper to taste

• 1/4 cup neutral oil for frying

• Sour cream for serving

• Salmon roe for serving

INSTRUCTIONS

First, prepare the sauerkraut. If the sauerkraut is very coarse, you may want to chop it a bit so the pancakes hold together better. Ensure it’s well-drained and squeezed to remove excess moisture.

In a large bowl, beat the eggs. Add the drained sauerkraut, chopped herbs, chopped chili, and green onions to the eggs. Stir well to combine.

Mix in the potato starch and the dried onion flakes. Season with salt and black pepper according to your taste. Remember, sauerkraut can be quite salty, so you might want to add salt sparingly and adjust as needed.

The mixture should be cohesive enough to form pancakes. If it seems too wet, you can add a small amount of potato starch (start with 1 tablespoon) to help bind the ingredients. However, the goal is to keep the pancakes as light and as true to the ingredients as possible.

Heat a non-stick skillet or griddle over medium heat. Lightly oil the surface. Spoon the batter onto the skillet to form a 3-inch pancakes, flattening them slightly with the back of the spoon. Cook for about 3-4 minutes on each side, or until they are golden brown and the edges are crispy.

Serve the pancakes warm or at room temperature. They can be enjoyed on their own or with a dollop of sour cream, a spoonful of salmon roe, and a sprinkle of fresh herbs.