Creating Cabbage-Core Savory Breakfast Pancakes is simple if you follow these easy steps:

1. Prepare the Cabbage: Finely chop the cabbage and set it aside in a mixing bowl.
2. Mix Dry Ingredients: In another bowl, combine the flour, cornmeal, baking powder, baking soda, salt, black pepper, and garlic powder. Whisk to combine.
3. Combine Wet Ingredients: In a separate bowl, whisk together the buttermilk, eggs, and olive oil until well blended.
4. Combine Mixtures: Pour the wet ingredients into the dry ingredients and mix until just combined. Avoid over-mixing.
5. Add Cabbage: Fold in the chopped cabbage and any optional ingredients like cheese or herbs.
6. Preheat Skillet: Heat a non-stick skillet or griddle over medium heat and add a little olive oil.
7. Cook Pancakes: Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, about 2-3 minutes.
8. Flip: Carefully flip the pancakes and cook for another 2-3 minutes until golden brown and cooked through.
9. Repeat: Continue with the remaining batter, adding more oil as needed to the skillet.
10. Serve Warm: Serve the pancakes warm, garnished with fresh herbs or a dollop of sour cream if desired.