Ingredients:

• 1lb of cabbage
• 1 egg
• 1 small onion or a half of bigger one
• 3/4 cups of kefir
• Small bunch of fresh dill
• 1/2 teaspoon of baking powder
• 5 tablespoons of flour (or less to taste)
• Salt to taste
• Oil for frying

How to prepare, step-by-step:

1. Prepare ingredients:

   

2. Discard hard stem part of cabbage and then chop cabbage finely (I used knife for that, but you can also grate it or chop in food processor), and move it to a mixing bowl:

   

3. Salt cabbage to taste and if you used knife like I did, squeeze it couple of times with your hands to soften it up a bit (if you use food processor you may not need to do it):

   

   

4. Grate onion (or half of bigger one like I did) into the same bowl using big slots of grater (if you are using food processor, just chop onion up along with cabbage):

   

5. Add chopped dill:

   

6. Mix everything:

   

7. Add baking powder:

   

8. Crack an egg into the bowl:

   

9. Mic everything and pour kefir in:

   

10. Mix again and add flour:

    

11. Now, amount of flour you will need to use may vary based on how liquid the kefir you use is and how firm you want pancakes to be, so start by mixing in 3 tablespoons and continue until you get butter of the desired consistency (I ended up adding about 5 tablespoons):

    

12. Warm up skillet with a bit of oil over medium high heat. Using a spoon ladle prepared batter and pour it into the warmed up skillet to form a pancake (one spoon one pancake):

    

13. Fry pancakes on one side until golden brown, then using spatula flip them to another side and fry until colored as well:

    

14. Continue with remaining batter, move cooked pancakes to a plate laid with paper towel to remove excess oil:

    

15. Serve cabbage pancakes warm or cooled down with a dollop of sour cream for breakfast, lunch or a snack: