Savory Pancakes?!


Question: Does anyone have a recipe for savory pancakes? I love regular pancakes, but looking for something different for serving for dinner...thanks!


Answers: Does anyone have a recipe for savory pancakes? I love regular pancakes, but looking for something different for serving for dinner...thanks!

uhh idont actuly know how to make pancakes
but if you can find a regulare crape recipe then i suggest you make that.
savory crape.. fill them with ham and cheese, or spinache and feta.. or anythign savory

chea

You can add blueberries to the mix or one of my favorites is pancakes with slices of bananas on top, add some chopped walnuts, whip cream and caramel syrup (heated). Yummy!

Try this, its delicious :)
Banana-White Chocolate Pancakes
These banana pancakes have a delicious new twist! White chocolate chips give these pancakes an intense flavor rush spiced with cinnamon, ginger, and vanilla. Using a boxed pancake mix make these super easy to make, but so delicious people will be begging for the recipe!

INGREDIENTS
2 eggs
1 cup milk
1 teaspoon vanilla extract
1 tablespoon ground cinnamon
1 teaspoon ground ginger
2 cups all-purpose biscuit baking mix
3 bananas, peeled and thinly sliced
1 cup white chocolate chips

DIRECTIONS
Whisk together eggs, milk, vanilla extract, cinnamon, and ginger in a bowl until smooth. Stir in the baking mix until moistened, then add the bananas and chocolate chips, and stir to mix.
Heat a lightly oiled griddle or frying pan over medium heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Flip over once bubbles appear on the top. Cook until browned on the other side. Serve hot.

I make this for my kids all the time, it's more like a crepe batter than a pancake batter.

I finely mince a zucchini, zap it for 2-3 minutes in the microwave and add it to the batter along some finely minced fresh cilantro leaves. A little salt & pepper, that's it. They eat it with yogurt & have no clue they're eating zucchini! You can also add some finely shredded carrots, spinach....

you can make an apple mixture to go ontop

2 ripe pears peeled, cored and chopped
4 macintosh apples peeled, cored, chopped
1 cup of cloudy apple cider
1 cinnamon stick
1 cup maple syrup
place them in a pot and bring to a boil, turn down to medium and cook for about 12-15 minutes until a nice chunky salsa consistency, add one cup of maple syrup and remove the cinnamon stick, put a lid on and keep the pot on low heat until you are ready to pour it over your pancakes
just an idea the recipe is from www.rachaelray.com

Make a basic pancake batter with eggs, milk, pinch of salt, flour and a little melted butter. Add some chopped herbs to the mix and fry in batches so you have 6 15cm diameter pancakes. Set them aside between layers of greaseproof paper.
In a large heavy based frying pan get some olive oil very hot and throw in 200-300g of mixed wild mushrooms let them caramelise to go all brown and tasty before adding half a chopped white onion, 2 cloves of thinly sliced garlic and a handful of fresh thyme. Turn the heat down and simmer for 6-8 minutes until you have a nice mushroom filling. Season with salt and a generous amount of fresh black pepper.
Fill each pancake with the filling and roll up like a cigar before placing them snugly next to eachother in a greased baking dish. Pour over a well seasoned bechamel sauce to cover and top with grated parmesan.
Bake in the oven at 190 for 25 minutes until golden brown on top and serve with salad leaves and balsamic.
This is a great veggie dish similar to a lasagne.

Adding cooked and cut up bacon or sausage into the batter and reduce the sugar or omit the sugar if you make the pancakes from scratch. Also adding a white cream sauce like a fettuccine may also make it savory.

Things You’ll Need:
Eggs
Flour
Milk
Vegetable oil for frying
Toppings of choice
Step 1:
Break eggs into a medium-sized bowl (about 1 egg per person). Beat with a whisk.

Step 2:
Whisk small scoops of flour into the egg (about 1/4 cup at a time), incorporating until you have a rather thick dough (but not a complete clump).

Step 3:
Add milk (about 1/4 cup at a time), whisking all the while. In the end, you want the dough to be quite thin--about the consistency of eggnog.

Step 4:
Pour about 1 tbsp. of oil into skillet and heat on medium.

Step 5:
Ladle pancake dough into skillet, ensuring that a thin layer covers the entire base of the skillet.

Step 6:
Using a spatula, lift the pancake to see when it starts turning golden (about 1 minute). Flip pancake and cook other side until golden.

Step 7:
Repeat with remaining dough, adding more oil as you go.





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