Salty Pancakes – The Best Recipes

Salty Pancakes – The Best Recipes

Recipes for savory pancakes

Pancakes with cheese and ham

  • For pancakes
  • 140 g of plain flour
  • 2 eggs
  • 25 g of melted butter
  • 350 ml semi-skimmed milk
  • sunflower oil or vegetable oil for frying
  • For the filling
  • 12 thin slices of ham
  • 260 g of spinach, boiled
  • 140 g of grated Cheddar cheese
  • 100 g of cream cheese
  • 3 green onions
  • a handful of dry breadcrumbs

Put the flour in a bowl, make a hole in the middle of it, break the eggs inside and add the butter, a little milk and beat until smooth.

Stir in the remaining milk using a blender. Stir in the rest of the milk until you get a smooth dough, similar to the consistency of a liquid cream. Now carefully pour the dough into a jug.

Clean the pan with oil and pour the dough. Using kitchen paper, wipe the pan with a little oil. Place the pan on the stove and heat it until it heats up. Remove from the heat and pour enough dough to cover the base, turning it over. Put on the fire again for 3 minutes, until the bottom is cooked through.

Now turn the pancake. When cooked, set the pancake aside, then repeat the procedure to cook 7 more pancakes.

Grease a baking tray with butter, then place the ham and cheese over each pancake and roll. Preheat the oven to 200C. Wrap the pancakes and place them in the bowl. Wrap the pancakes carefully and place them in the bowl greased with butter. Repeat with all pancakes.

Make the topping. In a small bowl, mix the cream with the rest of the cheese and green onions, if desired.

Spread the topping, then sprinkle the breadcrumbs on top. Spread the topping over the pancakes, sprinkle the breadcrumbs and bake for about 30 minutes, until they swell and turn golden. Serve with a salad or vegetables.

Pancakes with pumpkin, goat cheese and rosemary

  • 200 g of flour
  • 1 teaspoon baking powder
  • 1 sprig of rosemary, finely chopped
  • 1 or
  • 300 ml milk
  • 25 g butter
  • 2 tablespoons olive oil
  • 250 g diced pumpkin
  • 100g goat cheese
  • a handful of pumpkin seeds, arugula salad and onion to serve

Mix the flour, baking powder, rosemary and a pinch of salt in a large bowl. Beat the egg with the milk. Make a well in the center of the dry ingredients and add the mixture of milk and melted butter to get a thick and smooth dough. Refrigerate while preparing the rest of the ingredients.

Over medium heat, add a piece of butter and 1 teaspoon of oil to a large skillet, then add the pumpkin and cook for 10 minutes until softened, simmering over the last few minutes to brown slightly. Take the dough out of the fridge, add the goat cheese and pumpkin, then mix everything carefully.

Heat a little oil in a non-stick pan, then add one tablespoon of dough to each pancake. Let cook for 3 minutes until the bubbles cover the surface, then turn and cook the other side until golden. Serve with seasoned arugula salad, a pinch of pumpkin seeds and onions.

Indian potato pancakes

  • 4 tablespoons olive oil
  • 2 shallots, finely chopped
  • 1 teaspoon mustard seeds
  • ½ teaspoon of turmeric
  • 1 green hot pepper
  • 1 teaspoon finely grated ginger
  • 1 clove of garlic, crushed
  • 300 g of potatoes, cut into small pieces
  • 400 g of drained green lentils
  • 4 ready-made pancakes
  • 80 g of baby spinach

Heat the oil in a large skillet over low heat. Add the onion, mustard seeds, turmeric, hot pepper, ginger and garlic and cook lightly until the onion is soft. Add the potatoes and continue to cook slowly for 15-20 minutes, stirring occasionally, until the potatoes are soft.

Stir in the lentils, season and continue to cook for another 2-3 minutes to heat. Put a quarter of the mixture in each pancake and bend the sides to form a triangle. Put the spinach in the pan while it is still hot, just to fry it and serve it with a salad or yogurt.

Pancake eggs benedict

  • 200 g of flour
  • 1 teaspoon baking powder
  • 2 tablespoons chopped chives
  • 200 ml milk
  • 3 eggs
  • 25 g of melted butter, plus more for frying
  • For gaskets
  • 4 eggs
  • 250 g of ready-made Dutch sauce
  • 4 slices of thickly cut ham, cut in half
  • a small handful of spinach leaves

Beat all the pancake ingredients together with a few spices until smooth.

Put a small piece of butter in a large non-stick pan over medium-low heat and cook until it melts and foams.

Pour 2 tablespoons of the mixture into the pan and use the back of the spoon to shape it into a 8-9 cm round disc. Depending on the size of the pan, you may be able to get 2 or 3 pancakes to cook at the same time. Cook for 2-3 minutes on the first side, then turn them over and cook for another 1 minute.

Preheat the oven to the lowest temperature. Stack the cooked pancakes on a baking tray and keep them warm in the oven while you cook the others.

Bring a large saucepan of water to a boil. Break each egg into a plate, then carefully place it in the water. Boil them for 2-3 minutes, until the egg whites harden and the yolks are still soft. Drain and repeat with the other eggs. Heat the hollandaise sauce according to the instructions on the package.

To serve, stack the pancakes with a layer of hollandaise, ham and spinach leaves between them, then cover with a poached egg. Add more hollandaise and cover with chives and black pepper.

How to make potato wedges at home, just like at fast food

Photo source: 123rf.com

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