Beauty shot of Molly Yeh's Sauerkraut Pancakes, as seen on Girl Meets Farm Season 12.
Recipe courtesy of Molly Yeh

Sauerkraut Pancakes

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  • Level: Intermediate
  • Total: 50 min (includes resting time)
  • Active: 30 min
  • Yield: 8 pancakes
Even though sauerkraut is super popular in Poland and Germany and really all over Central and Eastern Europe, preserved cabbage actually originated in China! Molly makes a lot of kimchi pancakes and the flavor of a fried briny thing is so delicious and that’s what inspired her to make sauerkraut pancakes, also known as fuczki in Poland. It’s almost like a latke but with more sourness.



  1. In a large mixing bowl, whisk together the flour, cornstarch, sugar, salt and black pepper. Add the eggs, water and lemon zest and whisk together until smooth. Add the sauerkraut, scallions, shallot and dill and fold until evenly combined. Let the batter rest for 20 to 30 minutes at room temperature.
  2. Heat a large, 12-inch (or 14-inch if you have it) nonstick skillet over medium heat. Add enough neutral oil to coat the bottom of the pan. When the oil is shimmery, pour 1/4 cup of the batter carefully into the oil and use the back of the measuring cup to spread the mixture to 4 to 5 inches. Allow to fry for 3 to 4 minutes undisturbed, or until set and dark golden on both sides. Flip and allow to cook for 2 to 3 more minutes. Remove to a cooling rack to drain off excess oil. Season the pancakes with flaky salt. Repeat with the remaining batter.
  3. Serve immediately, topping each pancake with a dollop of Greek yogurt, black pepper and fresh dill.