1 1/2 cups sauerkraut [must be the bagged from the produce dept. kind, not canned]
2 eggs
1 cup flour
1/4 teaspoon salt
1/2 teaspoon baking soda
1/8 teaspoon pepper
Drain sauerkraut then squeeze really dry.
Stir sauerkraut into eggs. Add dry ingredients. If mixture is too thick to drop from a spoon, add a little water. Drop by rounded tablespoon onto hot
greased skillet. Press pancakes slightly with spoon to flatten somewhat. Cook slowly to be sure they are done inside when outside is brown. Turn and press
slightly again, and continue to cook until deep golden brown on both sides. Serve as a light lunch or supper, or as a side dish, with sour cream or yogurt,
and/or stewed apples or applesauce.
Marlin cooked his very slowly till they were brown and crispy
He served them with Grilled Cheese sammiches using thick slices of grainy bakery bread and fontina cheese and a salad made from shredded fennel & apples & white rasions. The whole meal was so yummy, I requested it for my birthday again this year.


