BACON AND CABBAGE PANCAKES WITH PARSLEY SOUR CREAM
Parsley Sour Cream: 1 cup (250 mL) sour cream 1/4 cup (60 mL) finely chopped fresh parsley 2 tbsp (30 mL) finely chopped fresh dill or 1 tsp (5 mL) dried dill weed 2 tbsp (30 mL) sliced green onion 1/2 tsp (2.5 mL) grated lemon peel Whisk all ingredients together in a small bowl. Makes about 1 cup (250 mL). Bacon and Cabbage Pancakes: 1 cup (250 mL) diced bacon 1 cup (250 mL) finely diced cabbage 1/2 cup (125 mL) finely diced shallots 11/2 cups (375 mL) all-purpose flour 1/2 tsp (2.5 mL) baking powder 1/2 tsp (2.5 mL) granulated sugar 1/2 tsp (2.5 mL) salt 11/2 cups (375 mL) no-saltadded chicken broth 4 large eggs Canola oil Heat a large frypan over medium heat. Saute bacon until crispy, about 10 minutes. Add cabbage and shallots; continue to saute for 3 — 5 minutes or until vegetables are softened. Drain off all bacon fat; discard. Transfer mixture to a heatproof bowl. Refrigerate until cool. Combine flour, baking powder, sugar and salt in a medium bowl. Add broth and eggs. Whisk until smooth. When cool, add bacon mixture to batter. Stir to combine. For each pancake, pour 1/4 cup (60 mL) batter into lightly oiled frypan over medium heat. Cook pancakes in batches until golden brown, about 2 — 3 minutes per side. Add more oil as necessary. Serve with Parsley Sour Cream. Makes about 14.