Feta and Cabbage Savory Pancakes with Paprika Yogurt

Heat 3 tbsp olive oil in a large skillet over medium heat. Add the shredded cabbage and diced onion, season with a pinch of salt. Cook for 8-10 minutes, stirring occasionally, until the cabbage is softened and lightly golden at the edges. Remove from heat and let cool to below 70°F (21°C) before folding into batter to prevent batter from becoming too thin and to minimize bacterial growth.

Crumble the feta cheese into a bowl. Add the egg and mash together with a fork until well combined and creamy. Set aside.

In a large bowl, whisk together the flour, baking powder, and salt. Pour in the milk and crack in the egg. Whisk until a smooth, thick batter forms with no lumps.

Fold the cooled cabbage mixture into the pancake batter until evenly distributed. Heat a non-stick pan or griddle over medium heat with a light drizzle of olive oil.

Pour about 1/4 cup of batter per pancake onto the hot pan. Cook for 2-3 minutes until bubbles form on the surface and the edges look set. Flip and cook another 2 minutes until golden brown and cooked through. Repeat with remaining batter, adding oil as needed.

As each pancake cooks, spoon a tablespoon of the feta mixture onto the center and fold the pancake over it, pressing gently to seal. Cook 1 minute more per side to melt the feta.

In a small saucepan, heat 1 tbsp olive oil over medium heat until shimmering. Remove from heat and stir in the paprika — it will sizzle and bloom, releasing its color and aroma, about 30 seconds. Let cool to below 70°F (21°C) for at least 5 minutes before adding to yogurt.

In a bowl, combine the yogurt with the minced garlic. Pour the warm paprika oil over the yogurt and squeeze in the lemon juice. Stir well to combine, seasoning with salt to taste. The sauce should be tangy, creamy, and warmly spiced.

Stack 3-4 pancakes per person on warm plates. Drizzle generously with the paprika yogurt sauce. Finish with a scattering of fresh dill. Serve immediately. If held for more than 30 minutes, keep sauce on the side and maintain pancakes above 140°F (60°C) or discard.