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Introduction: Pancakes are often seen as a sweet breakfast treat, but savory pancakes offer an exciting and flavorful alternative. These savory pancakes are perfect for a hearty brunch, light lunch, or even dinner. They’re easy to customize with your favorite fillings and toppings, making them versatile enough to suit various tastes. Whether you prefer a cheesy, vegetable-packed pancake or one loaded with herbs, this savory twist on the traditional pancake is sure to become a new favorite in your recipe rotation.
Ingredients:
1 cup all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1 large egg
1 cup milk (dairy or plant-based)
1 tablespoon olive oil
1/4 cup grated cheese (cheddar, parmesan, or your choice)
1/4 cup finely chopped green onions or chives
1/4 cup diced bell peppers (optional)
1/4 cup spinach (optional)
1 tablespoon fresh herbs (like parsley or basil) – optional
Additional olive oil or butter for cooking
Directions:
In a large mixing bowl, whisk together the flour, baking powder, salt, pepper, and garlic powder until well combined.
In a separate bowl, whisk the egg and milk together until smooth. Add the olive oil and mix until well incorporated.
Gradually add the wet ingredients to the dry ingredients, stirring until the batter is just combined. Be careful not to overmix.
Fold in the grated cheese, green onions, bell peppers, spinach, and herbs (if using). Stir gently to incorporate.
Heat a non-stick skillet or griddle over medium heat and add a small amount of oil or butter.
Pour about 1/4 cup of the batter onto the skillet for each pancake. Cook for 2-3 minutes on one side until bubbles form, then flip and cook for another 2-3 minutes until golden brown.
Repeat until all the pancakes are cooked.
Serving and Storage Tips:
Serve these savory pancakes hot with additional toppings like sour cream, avocado, or a fried egg. They’re also great with a side of fresh salsa or yogurt for added flavor.
Leftover pancakes can be stored in an airtight container in the refrigerator for up to 2-3 days. Reheat them in a skillet or microwave before serving.
For longer storage, you can freeze the pancakes by layering them with parchment paper and placing them in a freezer-safe bag. To reheat, simply warm them in a toaster or oven.
Variations:
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Cheese and Bacon Pancakes: Add crispy cooked bacon and your favorite cheese for a rich and savory twist.
Vegetable Medley Pancakes: Try incorporating finely chopped mushrooms, zucchini, and kale for a nutrient-packed option.
Herbed Pancakes: Mix in fresh herbs such as dill, thyme, or rosemary for a more aromatic, flavorful pancake.
Spicy Savory Pancakes: Add a pinch of chili flakes, diced jalapeños, or a drizzle of hot sauce for a spicy kick.
FAQ:
Can I make these pancakes gluten-free? Yes, you can substitute the all-purpose flour with a gluten-free flour blend to make these pancakes gluten-free. Ensure that the baking powder you use is also gluten-free.
Can I make the batter ahead of time? While it’s best to make the batter fresh, you can prepare it ahead of time and refrigerate it for up to 24 hours. Just give it a good stir before cooking.
Can I use a different type of cheese? Absolutely! Feel free to use any cheese that melts well, such as mozzarella, goat cheese, or feta. Experiment with different combinations for unique flavors.
How do I make the pancakes fluffier? To make fluffier pancakes, ensure that the batter is not overmixed, as overmixing can cause the pancakes to be dense. Also, using room-temperature ingredients will help create a lighter texture.
Can I make these pancakes vegan? Yes, you can replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) and use a plant-based milk, like almond or oat milk, to make the pancakes vegan. You can also omit the cheese or use a dairy-free alternative.
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