Savory pancakes super easy recipe, the savory version of the delicious American breakfast treats. If you like, you can also make the savory pancakes without milk by following my recipe for WATER PANCAKES.
They are truly delicious, also because in this recipe I used all-purpose flour, but if you want, you can substitute it with almond flour and make some almond flour pancakes savory.
Savory pancakes are perfect to serve for lunch stuffed with vegetables or deli meats, perhaps spread with some excellent homemade mayonnaise.
If you love savory pancakes, you should also try zucchini pancakes and spinach pancakes!
You can always find my recipes on my Facebook page HERE, or on my Instagram page HERE.
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- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 2 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2/3 cup milk
- 3/4 cup all-purpose flour
- 1 egg
- 2 tbsp Parmigiano Reggiano DOP
- 2 tsp instant yeast for savory preparations
Preparation
Crack the egg into a large bowl.
Add the milk and grated Parmigiano Reggiano and mix with a hand whisk.
Add the flour and sifted instant yeast for savory preparations.
Mix everything with the hand whisk, avoiding lumps.
Heat a non-stick pan and lightly grease it with a little extra virgin olive oil.
When the pan is hot enough, add a ladle of the mixture to the center of the pan.
Cook the pancake for 2 minutes until bubbles form on the surface, then flip it and finish cooking on the second side.
Transfer the cooked savory pancakes to a plate and continue cooking the remaining pancakes until the batter is used up.
Serve the savory pancakes with deli meats and vegetables.
STORAGE
Store the savory pancakes in the fridge for up to 3 days.
