Fluffy Savory Pancakes with Grana Padano PDO: The Quick and Tasty Solution for Your Brunch
When it comes to brunch, sweet pancakes have taken over the scene.
But if you’re looking for a savory alternative that’s tall, fluffy, and flavorful, the preparations often disappoint. The savory pancake, if not balanced, often ends up flat, chewy, and without a lasting taste.
Today we will see how to solve some common problems when making pancakes. I developed this recipe focusing on the ingredient that makes the difference: the Grana Padano PDO Reserve Aged Over 20 months.
I chose this specific aging because its strong note integrates perfectly into the batter, ensuring a full flavor even after cooking.
This preparation focuses on three key aspects:
1. The balance between baking powder, baking soda, and yogurt is the key to guaranteed height.
2. The batter should be worked as little as possible (lumps are necessary) to achieve maximum fluffiness.
3. The pairing with the creamy sauce (cream and Grana) completes the dish and enhances its flavor.
This is the tested recipe for a result that works. It’s the method for a professional, simple, and quick preparation.
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 10 Minutes
- Portions: 6/7 pancakes
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients for 6/7 pancakes
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon instant yeast for savory preparations
- 1 teaspoon sugar (Necessary for browning)
- 1/4 cup grated Grana Padano (Reserve Aged Over 20 months)
- 1/2 cup plain whole yogurt
- 1/2 cup whole milk
- 2 eggs
- 1/4 cup butter (melted)
- 1 cup cup liquid cream
- 3/4 cup Grana Padano PDO
Tools
- Food scale
- Bowls
- Hand whisk
- Pan
How to prepare SAVORY PANCAKES WITH GRANA PADANO
In a bowl, combine and mix all the dry ingredients: flour, baking soda, yeast, sugar, and grated Grana Padano. In a second bowl, mix yogurt, milk, lightly beaten eggs, and warm melted butter.
Pour the wet mixture into the dry ingredients. Mix with a whisk for just a few seconds. Stop as soon as the flour is incorporated. The batter should remain lumpy to prevent too much gluten from developing, which makes pancakes chewy. Let it rest for 10 minutes at room temperature.
Heat a non-stick pan over medium heat. The temperature should be constant. Pour a ladle of batter to form discs about 4 inches across. Cook until you see numerous bubbles on the surface (about 2 minutes). Flip and cook the other side for a few seconds. Stack the pancakes to keep them warm.
In a small pot, bring the fresh cream almost to a boil. Remove immediately from the heat and add the grated Grana Padano. Stir until the cheese is melted and the sauce is creamy and smooth. Serve the warm sauce over the pancakes.
Notes on Ingredients and Substitutions
Grana Padano Reserve: The aging Over 20 months of Grana Padano has a more pronounced flavor, which is essential for the final result.
Practical Substitutions:
Butter: Can be replaced with 3 tablespoons of seed oil or EVO oil with a neutral taste.
Yogurt/Milk: For Lactose-Free versions, use unsweetened plant-based products (rice or oat). The quantities remain the same.
Flour: If you use only all-purpose flour or add Whole Wheat Flour (max 50%), adjust the milk: you may need to add 1-2 tablespoons more liquid.
Storage
Pancakes keep in the refrigerator (airtight container) for 2 days. The sauce should be stored separately and can be gently reheated before use.
Menu Alternatives/Variations
Smoky Version: Add 2 ounces of smoked bacon or pancetta cubes (cooked and cooled!) to the batter before cooking.
Fresh Citrus Version: Replace the 1/4 cup of Grana in the batter with 2 ounces of Ricotta cheese. Add the grated zest of half an organic lemon.
Mini Savory Pancakes: Reduce the diameter to 2-3 inches and use them as a base for appetizers.
Usage and Pairings
These pancakes solve the need for an elegant and practical appetizer or brunch.
Classic Pairing: Serve with the sauce, fresh arugula, and a grind of black pepper.
Strong Flavor Pairing: They work well with cured ham PDO or paired with sweet and sour jams (red onions, figs).
Origins: The Savory Pancake as Evolution
The pancake has ancient roots, but this version is our Italian response to an international classic. It uses the quick cooking technique typical of pancakes to create a neutral base, then enriched by the flavor of our cheeses. It’s a modern approach to cooking.
My Tip – Trick:
“Do not press the pancakes while they are cooking. They need to rise due to the yeast. Medium heat and patience are crucial for even browning and maximum fluffiness.”
FAQ (Questions and Answers)
Can I use only baking powder and omit the baking soda?
No. The baking soda, reacting with yogurt (acid part), creates immediate bubbles. It is necessary to ensure maximum height.
My pancakes turned out flat, what did I do wrong?
The reason is almost always overworking the batter, which develops gluten and reduces fluffiness. Or the pan was not hot enough at the start.
Can I reheat the sauce the next day?
Yes. Heat over very low heat. If it thickens, add a little milk (one tablespoon at a time) and stir.
