A Delicious Twist on Traditional Pancakes
These savory pancakes combine the comfort of traditional pancakes with nutritious vegetables and cheese for a hearty meal that works for breakfast, lunch, or dinner. With a slightly puffy texture from the yeast and baking soda combination, these pancakes are both filling and flavorful.
Ingredients
For the Batter
- 2 eggs
- 1.5 cups (350ml) milk
- 1.5 cups (350ml) water
- 1 tablespoon sugar
- 1 teaspoon active dry yeast
- 1 teaspoon baking soda
- 3.5 cups (440g) all-purpose flour
- 1 teaspoon salt
For the Filling
- 1 bell pepper (green or red), finely diced
- 1 tomato, seeds removed and finely diced
- 1 potato, peeled and grated
- 120g (1 cup) cheese, grated (cheddar, mozzarella, or a mix works well)
For Cooking
- 2-3 tablespoons vegetable oil or butter for frying
Step-by-Step Instructions
Preparing the Batter (Start 30 Minutes Ahead)
- Activate the yeast: In a small bowl, combine the lukewarm water (about 110°F/45°C), sugar, and yeast. Let it sit for 5-10 minutes until foamy.
- Mix wet ingredients: In a large bowl, whisk the eggs. Add the milk and the activated yeast mixture.
- Combine dry ingredients: In a separate bowl, mix the flour, salt, and baking soda.
- Create the batter: Gradually add the dry ingredients to the wet ingredients, whisking continuously to avoid lumps. The batter should be slightly thicker than regular pancake batter but still pourable.
- Rest the batter: Cover the bowl with a clean kitchen towel and let it rest for 20-30 minutes. The batter will become slightly puffy.
Preparing the Vegetables
- Process the potato: Peel and grate the potato. Place the grated potato in a clean kitchen towel and squeeze out excess moisture.
- Prepare other vegetables: Finely dice the bell pepper and tomato (remove tomato seeds to prevent the pancakes from becoming too wet).
- Combine vegetables: Mix the grated potato, diced bell pepper, and tomato in a bowl.
- Grate the cheese: Grate the cheese and set aside.
Making the Pancakes
- Add vegetables to batter: After the batter has rested, gently fold in the vegetable mixture and grated cheese. Stir just enough to distribute evenly.
- Heat the pan: Heat a non-stick skillet or griddle over medium heat. Add a small amount of oil or butter to coat the surface.
- Cook the pancakes: Pour approximately 1/4 cup of batter for each pancake. Spread it slightly if necessary to form a round shape.
- Flip and finish: Cook until bubbles form on the surface and the edges look set (about 2-3 minutes). Flip and cook the other side until golden brown (about 2 minutes more).
- Keep warm: Transfer cooked pancakes to a plate and keep warm in a low oven (200°F/95°C) while cooking the remaining batter.
Nutritional Information
Per pancake (recipe makes approximately 12-15 pancakes):
- Calories: 180
- Protein: 7g
- Carbohydrates: 25g
- Fat: 6g
- Fiber: 2g
Timing:
- Prep Time: 40 minutes (including batter resting time)
- Cook Time: 20-25 minutes
- Total Time: 1 hour
- Yield: 12-15 pancakes
Cooking Tips and Tricks
- Temperature control: Keep the heat at medium to allow the pancakes to cook through without burning. The vegetables need time to soften.
- Draining vegetables: Be sure to squeeze excess moisture from the grated potato and remove tomato seeds to prevent soggy pancakes.
- Batter consistency: If the batter seems too thick after adding vegetables, add a tablespoon or two of milk to achieve the right consistency.
- Even distribution: Stir the batter before scooping each pancake to ensure vegetables and cheese are evenly distributed.
- Oil vs. butter: Butter adds more flavor, but oil has a higher smoke point. You can also use a combination.
Variations and Substitutions
- Vegetable options: Try grated zucchini, corn kernels, finely chopped spinach, or grated carrots.
- Cheese variations: Experiment with different cheeses like feta, gouda, or Swiss.
- Herb additions: Add fresh herbs like chopped parsley, dill, or chives for extra flavor.
- Protein boost: Mix in cooked bacon bits, diced ham, or flaked salmon for a more substantial meal.
- Gluten-free option: Substitute all-purpose flour with a gluten-free flour blend.
Frequently Asked Questions
Can I make the batter ahead of time?
Yes, you can prepare the batter up to 12 hours ahead and store it in the refrigerator. The cold will slow down the yeast activity. Let it come to room temperature for about 30 minutes before adding vegetables and cooking.
Why do these pancakes use both yeast and baking soda?
The combination creates a unique texture – slightly puffy from the yeast with the immediate leavening from baking soda, resulting in a light yet substantial pancake.
How do I keep the vegetables from burning?
Make sure they’re diced or grated finely and distributed evenly throughout the batter. Cook the pancakes over medium heat rather than high heat.
What can I serve with these savory pancakes?
These pancakes pair well with sour cream, Greek yogurt, a fresh herb sauce, or a light salad. They’re substantial enough to serve as a main dish.
Storage Tips
- Refrigeration: Store cooled pancakes in an airtight container for up to 3 days.
- Freezing: Layer pancakes between pieces of parchment paper in a freezer-safe container or bag. Freeze for up to 2 months.
- Reheating: Warm refrigerated pancakes in a skillet over low heat or in a 325°F (165°C) oven for 5-10 minutes. Microwave for 20-30 seconds if you’re in a hurry.
- Make ahead: Cooked pancakes can be made ahead for busy weekdays. Reheat as needed for quick meals.
