Go Back
–+ servings
Top down view of sauerkraut pancakes with onion and sour cream on white plate.
Print

Sauerkraut Pancakes (Fuczki Recipe)

Sauerkraut pancakes consist of chopped sauerkraut in a crepe-style batter with herbs. They are a surprisingly delicious way of enjoying sauerkraut. Easy to make, nutritious, perfect as a vegetarian meal.
Course Dinner
Cuisine Lemko
Prep Time 9 minutes
Cook Time 15 minutes
Resting batter 10 minutes
Total Time 34 minutes
Servings 16 pancakes
Calories 42kcal
Author Monika Dabrowski

Ingredients

  • 2 cups sauerkraut strained, moderately tightly packed, see Instructions
  • 1 cup all-purpose/plain flour
  • 1 cup milk any
  • 1 large egg
  • 1 teaspoon dried marjoram
  • ⅔ teaspoon caraway seeds or ½ tsp powder
  • ½ teaspoon garlic and onion granules each
  • 3 tablespoons fresh dill finely chopped
  • 4 tablespoons vegetable oil
  • Pepper to taste
US Customary - Metric

Instructions

  • Prepare sauerkraut: Remove as much moisture from the sauerkraut as you can by squeezing it with your hands. Next finely chop your sauerkraut and, lastly, weigh it (or use measuring cups).
  • Make batter: To a bowl add the egg, most of the milk (reserve 2-3 tablespoons for later) and whisk until combined. Gradually add the flour whisking all the time until thoroughly combined and smooth.
  • Add herbs: Add all the herbs, a generous amount of freshly ground pepper, and whisk in to combine.
  • Add sauerkraut: Stir in the sauerkraut. Set aside for 10-15 minutes. The batter will be thick and not pourable, but if after 'resting' it for 15 minutes it becomes too thick (difficult to stir) add the remaining milk.
  • Cook pancakes: In a non-stick pan heat 1-2 tablespoons of oil (use enough oil to just cover the bottom of the pan), add tablespoons of the batter, flatten to a thickness of about ½ an inch and cook over a medium heat for 2-3 minutes on each side until nicely browned. Do not overcrowd the pan.
  • Serve: Remove from the heat, place for a few seconds on top of a paper towel to remove excess oil and serve. Yields approx. 16 pancakes.

Notes

    • Remove excess water from the sauerkraut before weighing it (or using a measuring cup).
    • There is no need to add salt to the batter as sauerkraut is quite salty.
    • If using caraway seeds (rather than powder) crush them a little in a pestle and mortar.
    • You can prepare the sauerkraut pancake batter a day ahead. Keep covered, refrigerated. Add a little milk to loosen the consistency, if needed, before cooking the pancakes.
    • Cook the pancakes over a medium heat until nicely browned on both sides.
    • Do not overcrowd the pan.
    • Best served hot.
    • If you do not want to make too many pancakes save some of the batter for the following day so you can enjoy them fresh (leftover sauerkraut pancakes are not quite as good as freshly made).
    • Not suitable for freezing.

Nutrition

Calories: 42kcal | Carbohydrates: 8g | Protein: 2g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Trans Fat: 0.001g | Cholesterol: 11mg | Sodium: 127mg | Potassium: 68mg | Fiber: 1g | Sugar: 1g | Vitamin A: 54IU | Vitamin C: 3mg | Calcium: 27mg | Iron: 1mg