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In a large mixing bowl, whisk together the flour, eggs, and milk until smooth. Stir in the drained sauerkraut, caraway seeds, dried marjoram, salt, and pepper. Mix until all ingredients are well combined.
Heat a frying pan over medium heat and add enough oil to coat the bottom. Once the oil is hot, drop spoonfuls of batter into the pan, flattening them slightly with the back of a spoon.
Cook the pancakes for about 3-4 minutes on each side, or until golden brown and crispy. Adjust the heat as needed to prevent burning.
Transfer the cooked pancakes to a paper towel-lined plate to drain excess oil. Serve hot with a dollop of Greek-style yogurt or a tangy garlic sauce.