ADVERTISEMENT
In a large bowl, combine the shredded cabbage and flour. Mix well.
In a separate bowl, beat the eggs with the milk until smooth.
Pour the egg mixture into the cabbage and flour blend, stirring gently to combine.
Fold in the shredded mozzarella cheese.
Heat a non-stick skillet over medium heat and lightly grease it.
Spoon batter onto the skillet to form pancakes about 3-4 inches in diameter.
Cook each pancake for 3-4 minutes on one side, or until golden brown, then flip and cook another 2-3 minutes.
Repeat until all batter is used, keeping pancakes warm in a low oven if desired.
Serving and storage tips:
ADVERTISEMENT
