Savory Pancakes (with Variations!)

Savory pancakes with four different variations - Diversivore.com

Savory Pancakes (with Variations!)

Wonderfully easy to make from scratch and easily adapted to a whole host of personalized ingredients, these pancakes are sure to be a dinner hit with kids and adults alike.

Course Breakfast, Brunch, Main Course, Main Dishes

Cuisine American, Miscellaneous, North American

Keyword basic pancake batter, dinner pancakes, savory pancake ideas

Prep Time 15

Cook Time 15

Servings people

Calories 323kcal

Ingredients

Basic Batter

2 cups all purpose flour
2 large eggs
1.5 cups milk
1/3 cup melted butter (about 75 grams)
2 tbsp sugar
1/8 tsp salt
1 tbsp baking powder

Cheese & Chive

3/4 cup cheddar cheese shredded (about 85 grams)
1 bunch chives or about 6 scallions
6 strips bacon chopped
sour cream to serve

Kimchi & Seafood

1/2 cup kimchi finely chopped, plus extra to serve
1 tsp vegetable oil
1 large shallot finely chopped
1/2 lb squid chopped (see note)
1/2 tsp gochujang

Corn & Kielbasa

1 tsp butter plus a bit extra to serve
1/2 cup white onion (75 g) chopped
85 g kielbasa (3 oz) diced, plus extra for serving
1/2 cup fresh corn plus extra for serving
Dijon mustard to serve (optional)
sour cream to serve (optional)

Prosciutto, Apple, & Arugula

1.75 oz prosciutto chopped, plus extra to serve
1 medium apple diced, plus extra to serve
2 cups arugula loosely packed
maple syrup to serve (optional)

US Customary - Metric

Instructions

Basic Pancake Mix

Preheat a griddle (if using) or skillet over medium heat. Before you start cooking, read the instructions below for the variation you want to do, as some require more preparation than others. If you're using a skillet or pan you may want to have a little extra butter (see notes).
Combine flour, salt, and sugar in a large bowl. Add the eggs, milk, and melted butter and mix thoroughly until well combined.
Stir in baking powder, taking care to get it thoroughly mixed into the batter. Let the batter stand for 5 minutes. Gently stir in the variation ingredients after the 5 minutes.
Pour the batter (including savory mix-in choice from below) onto the preheated griddle/pan (see note below about adding butter); I like to use about 1/2 cup of batter per pancake, but you can go bigger or smaller depending on your personal preferences. Cook until the bottom is browned, the edges are looking solid, and bubbles are coming up through the center of the pancake. Flip over and cook for an additional 2 minutes or so, then set aside to cool.

Bacon, Cheddar & Chive variation

Before making the basic batter, cook the chopped bacon in a skillet until crispy. Drain the fat and set the bacon aside.
Add the cheese, cooked bacon, and chives into the finished basic batter, stirring until just combined, then proceed with the cooking steps above. Garnish with additional cheddar, chives, and sour cream.

Kimchi & Seafood variation

Before making the basic batter, preheat the oil in a skillet over medium heat. Add the shallots and cook for about 1 minute. Stir in the squid (or shrimp) and gochujang and cook until the seafood is cooked through. Set aside to cool.
Add the semi-cooled mixture and the chopped kimchi to the basic batter, stirring until just combined, then proceed with the cooking steps above. Serve with extra kimchi.

Corn & Kielbasa variation

Before making the basic batter, melt the butter in a skillet over medium heat. Add the onions and cook for about 2-3 minutes, or until fragrant and translucent. Stir in the diced kielbasa and cook for an additional 2 minutes. Set aside to cool.
Add the cooked onion & kielbasa along with the corn to the basic batter, stirring until just combined, then proceed with the cooking steps above. Serve with extra corn and sausage along with some Dijon mustard, sour cream, and melted butter.

Prosciutto, Apple, & Arugula variation

Add the chopped prosciutto and apple to the basic batter, stirring until just combined, then proceed with the cooking steps above. Serve with extra prosciutto and apple and a handful of arugula, then top off with a little maple syrup.

Notes

Squid vs. shrimp - I used thinly cut strips of squid to make the kimchi & seafood pancakes, which cook quite quickly. If you use small (or chopped) shrimp, your cook time might need to be increased a little bit. That being said, the ingredients will cook a bit more in the pancakes themselves, so try to take care not to overcook your seafood or it will end up rubbery.

Extra butter - I use a well-seasoned griddle to make my pancakes and I've never needed any extra butter to keep the pancakes from sticking. That being said, if you're using a skillet or frying pan, you may want to have a little extra butter handy to add to the pan in order to keep the batter from sticking as it cooks.

Nutrition