Savoury Pancakes

As I’ve gotten older I’ve learned that my ‘savoury tooth’ is far, far bigger than my sweet tooth. I’m way more likely to choose bread over pastries, pasta over cake, or chips over cookies. I really love the idea of pancakes (because carbs, duh) but I don’t always want a super sugary sweet treat. Sadly, my search for savoury pancakes left much to be desired; there were a lot of pancake-type options, like fried mashed potatoes and latkes, but nothing that was a true-blue traditional pancake. So I decided to experiment a little bit to see if I couldn’t come up with something that was closer to what I was craving. I think that I nailed it.

This recipe is the perfect brunch pick because they still satisfy that carb craving without being like dessert for breakfast.They’re filling and satisfying but the pancakes still manage to be pretty light despite the fact that they’re full of cheese and fresh spring onion. I find the trick is to have a more liquid batter so that as you pour the batter in the pan, it spreads and creates a thinner pancake instead of something that’s super thick and doughy.  Top it with a fried egg (and some hot sauce!) and let that runny yolk act like the syrup, providing the perfect saucy element to keep the dish from being too dry. Honestly, who am I kidding – I’ll eat these for breakfast, lunch, and dinner. Oh baby, this may just be my new favourite dish!

Ingredients:

2/3 C milk
1/3 C buttermilk
1 egg, beaten
1 1/4 C flour
1/2 tsp baking soda
1/2 tsp chili powder
1/4 tsp salt
1/2 C shredded cheese (I like pepper jack but use whatever you’d like/have)
1/3 C chopped spring onion

Directions:

1. In a large bowl combine the beaten egg with the milk and the buttermilk until everything is incorporated.
2. Add in the flour, baking soda, salt, and chili powder and gently whisk together – try and avoid over mixing. Fold in the cheese and the green onion, again making sure to be gentle and not over mix the batter.
3. Heat a pan on medium-high and, once it’s hot, coat the pan with oil or butter and pour in about a 1/4 C of batter. Allow it to cook for a few minutes and once you notice small little bubbles forming around the edges, go ahead and flip the pancake.
4. Allow it to cook for a minute or two on the other side and transfer to a plate while cooking the rest of the pancakes. Serve immediately.

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