Savory pancakes are a delicious and versatile dish that can be enjoyed at any time of the day.
Unlike their sweeter counterparts, these pancakes are typically made with ingredients like herbs, vegetables, meats, and cheeses, offering a rich, flavorful experience.
Originating from various culinary traditions around the world, savory pancakes can be found in diverse forms, such as French galettes, Indian dosa, or Korean pajeon.
They can be eaten as a hearty breakfast, a light snack, or even a full meal, depending on the ingredients used and the accompaniments served alongside.
Ingredients:
2 Eggs
1.5 cups Milk
1.5 cups Water
1 tablespoon Sugar
1 teaspoon Yeast
1 teaspoon Baking Soda
3.5 cups Flour
1 teaspoon Salt
1 Green or Red Pepper
1 Tomato
1 Potato
120 grams Cheese (any kind, except processed)
PREPARATION:
In a mixing bowl, beat 2 eggs.
Add 1.5 cups of milk and 1.5 cups of water to the eggs.
Stir in 1 tablespoon of sugar.
Add 1 teaspoon each of yeast and baking soda.
Gradually incorporate 3.5 cups of flour while stirring to avoid lumps.
Sprinkle in 1 teaspoon of salt and mix until you get a smooth batter.
Let the batter rest and rise for about 15-20 minutes.
Prepare Vegetables and Cheese:
Dice 1 green or red pepper.
Dice 1 tomato.
Peel and grate 1 potato.
Grate 120 grams of cheese (choose any kind, except processed).
Combine Batter and Ingredients:
Gently fold the diced pepper, diced tomato, grated potato, and grated cheese into the batterCook Pancakes:
Heat a pan or griddle over medium heat.
Pour ladlefuls of the batter onto the hot surface to form pancakes.
Cook until bubbles appear on the surface, then flip and cook the other side until golden brown.
SERVE AND ENJOY:Once cooked, serve the savory pancakes hot.
These pancakes are versatile and can be enjoyed as a wholesome and budget-friendly meal.
The nutritional content of savory pancakes can vary significantly based on the ingredients used.
Here’s a general breakdown based on a standard serving size (100g) of savory pancakes made with flour, eggs, milk, and vegetables:
Calories: 150–250 kcal
Protein: 6–10g
Carbohydrates: 15–30g
Fat: 5–15g (depending on added oil, butter, or cheese)
Fiber: 2–4g
Sodium: 200–400mg (varies with added salt or processed meats)
Additional toppings like cheese, meats, or sauces can increase the fat, sodium, and calorie content, while using whole grains, leafy greens, or low-fat dairy can enhance their nutritional value.
To store savory pancakes properly and maintain their freshness, follow these steps:
Cool Completely: Allow the pancakes to cool to room temperature before storing to avoid condensation, which can make them soggy.
Refrigeration:
Short-term storage: Place the pancakes in an airtight container or wrap them tightly in plastic wrap or aluminum foil. Store them in the refrigerator for up to 3 days.
Freezing:
Long-term storage: Place the cooled pancakes in a single layer on a baking sheet and freeze them for 1–2 hours.
Once frozen, transfer them to a freezer-safe bag or container, separating each pancake with parchment paper to prevent sticking.
They can be stored in the freezer for up to 2 months.
Reheating:
In the microwave: Heat the pancakes for 30–60 seconds until warmed through.
In the oven: Reheat at 350°F (175°C) for 10–15 minutes, wrapped in foil to avoid drying out.
In a skillet: Warm the pancakes in a lightly oiled skillet for a few minutes on each side.