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Sunday, November 13, 2011

Saurkraut Pancakes / Sauerkraut Pancakes

I must say these are addictive tasting.
It's amazing how a few ingredients can
come together to make a great dish.
These taste like sauerkraut filled perogies
without the heavy pasta but rather
within light and crispy brown pancakes.
The saltiness is cooked out of the kraut
leaving just enough great sauerkraut flavor.

1 pound bagged sauerkraut
4 cups water
1 teaspoon caraway seeds
Bisquick Baking Mix
cold water
oil for sauteing if desired

Place sauerkraut and 4 cups water in a
large stock pot, add in caraway seeds.
Bring to a boil, lower heat and simmer
for about 30 minutes, turn off heat.
Let sit 1 hour and remove sauerkraut to a
strainer to drain juices, press down
to remove as much liquid as possible.
Preheat a non-stick pan to medium high heat.
For each batch of 6 pancakes combine
in a mixing bowl 3 tablespoons sauerkraut
with 2 tablespoons Bisquick Baking mix and
enough water to make a pancake batter.
Cook about 4 minutes each side flipping each
pancake back and forth as needed to brown.
Add some oil if desired in the cooking process.
Serve with butter and sour cream on the side.

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