The “skillet batter pancakes” are a simple and unpretentious dish that, despite its simplicity, manages to provide great comfort. It’s a preparation my mother used to make when she had leftover batter, perhaps from frying zucchini flowers or cod. With the remaining batter, she made these fried pancakes, a sweet memory of my childhood. Back then, I wasn’t particularly fond of many foods, but I really liked these pancakes and they gave me the right substance.
Now, having grown up and often working with sourdough, I find myself with leftovers after each refreshment. So, I decided to make a simple batter, adding the leftover sourdough, but instead of frying, I chose to cook them in a lightly oiled non-stick skillet with extra virgin olive oil. The slow cooking over low heat, after well heating the skillet, allowed me to get a pancake soft inside and crispy on the outside.
I could have filled them, because their texture allowed it, but I chose to enjoy them as is, to remember the taste of when I was a child. Freshly prepared, they were a perfect lunch: light, but with enough energy to get me through the afternoon.

Before presenting the recipe, I also offer you some other ideas for quick lunches or snacks.