1. Prepare the Vegetables: Finely shred the cabbage, chop the onion, and grate the carrot.
2. Mix Wet Ingredients: In a large mixing bowl, beat the eggs until fluffy. Add the kefir or thick yogurt and stir until well combined.
3. Incorporate Dry Ingredients: Sift the flour and baking soda (or baking powder) into the wet mixture, stirring until a smooth batter forms.
4. Combine with Vegetables: Gently fold in the shredded cabbage, chopped onion, and grated carrot. Season with salt and black pepper to taste.
5. Fry the Pancakes: Heat a small amount of vegetable oil in a frying pan over medium heat. Drop spoonfuls of the batter into the pan, flattening them slightly. Fry for 2-3 minutes on each side until golden brown.
6. Serve Warm: Remove from the pan and drain on paper towels. Serve immediately for the best flavor.

Serving Suggestions:

• Enjoy with a dollop of sour cream or yogurt for added creaminess.
• Pair with a fresh side salad or roasted vegetables.
• Garnish with fresh herbs like parsley or dill.

Cooking Tips:

• For a healthier alternative, bake the pancakes at 180°C (350°F) for 15-20 minutes, flipping halfway.
• Add a handful of grated cheese for a savory twist.
• Consider using sparkling water instead of kefir or yogurt for a lighter texture.