Shred the cabbage finely to create the perfect base for your pancakes.

In a mixing bowl, combine the shredded cabbage with flour, eggs, salt, and pepper. Stir until you have a thick batter.

Preheat a non-stick skillet over medium heat and add a drizzle of oil.

Spoon generous dollops of the batter onto the skillet, flattening them slightly. Cook for 3-4 minutes on each side until golden brown.

Transfer cooked pancakes to a paper towel-lined plate to absorb excess oil.