Naleśniki z cebula i kapusta (Pancakes with onions and cabbage)
These light Polish pancakes are traditionally served at Christmas time, although they are eaten all year round.
- 225g plain flour, sieved
- 4 eggs, 3 of which should be separated
- 300ml milk
- 300ml water
- Pinch of nutmeg
- 3 large onions, finely sliced
- 350g white cabbage, finely sliced
- Mix the flour with the whole egg, the egg yolks, milk, water, 1 tablespoon of the oil and the nutmeg.
- Whisk to make a smooth batter.
- Using a clean whisk, whisk the egg whites with a little salt until stiff and fold into the batter.
- Heat a knob of butter in a frying pan until it is very hot, but do not allow to burn.
- Pour enough batter into the pan to spread to the edges when tilted.
- Cook until air bubbles appear under the surface of the pancakes.
- Turn, and cook the other side until lightly brown.
- Transfer the pancake onto a warm plate and cover with foil. (Keep the plate warm over a large simmering pan of water.)
- Continue making pancakes until the mixture is used up.
- To make the filling, heat some oil in a frying pan and fry the onions until they are soft.
- Stir in the cabbage and cook for a further 8-10 minutes.
- Spread the mixture over the pancakes and either roll them up or simply fold over.
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