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Savory Pancakes

Delicious savory pancakes packed with colorful veggies and cheese, perfect for a quick, wholesome meal.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Breakfast, Dinner, Lunch
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Batter Ingredients
  • 2 units Eggs
  • 1.5 cups Milk 360 ml
  • 1.5 cups Water 360 ml
  • 1 tablespoon Sugar
  • 1 teaspoon Yeast
  • 1 teaspoon Baking Soda
  • 3.5 cups Flour 440 g
  • 1 teaspoon Salt
Vegetable and Cheese Ingredients
  • 1 unit Green or Red Pepper, diced
  • 1 unit Tomato, diced
  • 1 unit Potato, peeled and grated
  • 120 grams Cheese (any type, except processed)

Method
 

Preparation of Batter
  1. In a mixing bowl, beat 2 eggs well.
  2. Add 1.5 cups of milk and 1.5 cups of water.
  3. Stir in 1 tablespoon of sugar.
  4. Sprinkle in 1 teaspoon each of yeast and baking soda.
  5. Gradually incorporate 3.5 cups of flour while stirring to avoid lumps.
  6. Add 1 teaspoon of salt and mix until you have a smooth batter.
  7. Let the batter rest and rise for about 15-20 minutes.
Preparing Vegetables and Cheese
  1. Dice 1 green or red pepper and 1 tomato.
  2. Peel and grate 1 potato.
  3. Grate 120 grams of cheese.
Combining Batter and Ingredients
  1. Gently fold the diced pepper, diced tomato, grated potato, and grated cheese into the batter until everything is evenly combined.
Cooking Pancakes
  1. Heat a pan or griddle over medium heat.
  2. Pour ladlefuls of the batter onto the surface to form pancakes.
  3. Cook until bubbles appear on the surface, then carefully flip and cook the other side until golden brown.
Serving
  1. Serve savory pancakes hot, topped with sour cream or fresh herbs like parsley or chives.
  2. Pair with a side salad or load with toppings like avocado slices or hot sauce for extra flavor.

Notes

For an extra boost, mix in some cooked chicken or turkey. Swap out vegetables based on availability. Experiment with different cheeses for unique flavors.