Prepare the Batter: In a large mixing bowl, combine shredded cabbage, eggs, chopped dill, salt, pepper, garlic powder, onion powder, and smoked paprika. Mix well until the cabbage is evenly coated with the spices and eggs.

Add the Flour: Gradually add the all-purpose flour to the cabbage mixture. Stir until the ingredients are fully combined, forming a thick pancake batter.

Heat the Oil: Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat.

Cook the Pancakes: Scoop a small amount of batter (about 2–3 tablespoons) into the skillet, spreading it into a round pancake shape. Cook for 2–3 minutes on each side or until golden brown and crispy. Repeat with the remaining batter, adding more oil as needed.

Serve: Transfer the cooked pancakes to a plate lined with paper towels to drain any excess oil. Serve warm with sour cream, yogurt, or your favorite dipping sauce.