Fall has officially arived in Calgary.
Fall = Food
More specifically, warm foods that involve cabbages, squash and the startings of slow cooking.
Tonight we had cabbage pancakes and Grimm’s High Health bison smokies (these have half the sodium of a regular smokie).
They were awesome and I am still rather proud of myself. Not bad for two nights in a row.
The cabbage cakes are really, really good — I used a yoghurt pancake batter(*) recipe and omitted the sugar and salt required. These were light and fluffy with lots of soft cabbage and onions that went perfectly with a little dollop of sour cream on top and a little leftover onion-rhubarb relish on the side to cut the saltiness of the smokies if so desired.
1/2 small cabbage, cored & thinly sliced
1 onion, thinly sliced
2 cups flour
4 tsp baking powder
1 tsp baking soda
1 1/3 cup yoghurt
2/3 cup milk
4 Tbsp oil
– In a large frying pan, warm olive oil over medium heat.
– Add sliced cabbage & onions and season with pepper. Gently stir cabbage to coat evenly with oil and cook slowly until soft and fragrant.
– Set pan aside to cool.
– In a large bowl, combine dry ingredients and stir well.
– Add all wet ingredients to bowl and whisk until well combined.
– When cabbage mixture cools, add to pancake batter and fold in well.
– Warm same frying pan over medium heat again, and add a little bit of butter or oil if needed.
– For each pancake, spoon ~1/4 cup of batter to fying pan, using rubber spatula to spread batter around (you should be able to fit 3 in the pan).
– Cook until surface of pancakes have a few bubbles and underside is solid.
– Flip over pancakes and gently press tops to cook out excess batter, another 1-2 minutes.
– Transfer finished pancakes to a plate and continue with remaining batter, adding more butter if needed.
– Serve with a dollop of sour cream and rhubarb-onion relish on the side or desired toppings.
– Makes 15 pancakes.
(*) I made yoghurt pancakes specifically because I wanted to use up what I had in the fridge. To me, they were pretty darn awesome. Any regular pancake batter will do, just omit sugar if the recipe requires it.