Happy New Year! (Yes, I know it’s the 5th of January already, but since I haven’t posted since New Year’s Eve, it still works).
Ever have one of those nights where you have NO IDEA what to make for dinner, you really don’t want to just throw together some pasta (again) and it turns out your fridge and pantry are pretty sparse? Or is that just me?
I’m a huge fan of pantry shopping, where I try to find every possible ingredient I could conceivably cook together and make a dinner out of it. Nine times out of ten, it’s a pasta dish, though, so this savory pancakes idea was born out of me being totally over pasta.
This obviously only works if you have the makings for pancakes in your kitchen – flour, baking powder, milk, eggs, butter – but since those usually are staples everyone has at any given time, chances are you could make this tonight without having to stop by a store after work.
Since this version of savory pancakes is vegetarian, I thought it would be fun to link up with Tina Muir and Confessions of a Mother Runner for their weekly Meatless Monday link up post! Visit either of their blogs for lots more vegetarian recipe ideas from other bloggers.
Savory Pancakes - serves 4 (about eight 6" pancakes)
Ingredients
- 1 & 1/2 cups whole wheat flour (you can use white if you don't have whole wheat)
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1 & 1/2 cups milk (I use 2%)
- 1 egg, beaten
- 3 tablespoons butter, melted
- Basically, anything works. Veggies, meat, herbs, cheeses - whatever you have can end up in your recipe. I used:
- 1 tablespoon olive oil
- 1 cup sliced mushrooms
- 1/2 cup frozen edamame
- 1 cup chopped broccoli
- 1/2 cup frozen corn
- 1 tablespoon finely diced fresh thyme
- Salt & pepper to taste
- 1/2 cup shredded part-skim mozzarella
Instructions
- Combine dry ingredients in a large bowl.
- Make a well in the center, add milk, beaten egg & melted butter, whisk to combine.
- Heat olive oil in a sauté pan.
- Saute veggies - I started with the broccoli, added the frozen, then the mushrooms last.
- Add chopped thyme & continue cooking.
- Salt & pepper to taste.
- Mix the cooked veggies, along with the cheese, into the pancake mix.
- Preheat a saute pan or frypan with cooking spray on low heat.
- Spoon mixture into the heated pan - you want them about 6" wide so you can flip easily.
- Cook for 2-3 minutes, then flip for another minute, or until cooked through.
- Continue until you have a whole stack of delicious pancakes, ready to serve with butter.
Some more delicious ideas for savory combinations:
Cherry tomatoes, feta, scallions, spinach, olives.
Peas, bacon, mushrooms, parmesan.
Black beans, scallions, avocado, salsa, cilantro.
Red, yellow, green peppers with onions and sausage.
Chicken, curry powder, edamame, yogurt.
Zucchini, corn, cheddar cheese, dried herbs.
You can also make these savory pancakes as a side dish for any meal, or as an easy appetizer if you’re going all fancy and doing a multi-course dinner party. What about sauces to go with them? For ours, I just used butter (since that’s about all I had), but there are some great recipes available for savory sauces you can use as your “syrup”.
Here are a few sauce ideas I found which all sound ridiculously good:
This delicious (and simple) Yogurt-Garlic Sauce from Eating Well.
A Mexican inspired Avocado Sauce from Food.com.
The Tahini Sauce I learned how to make at Cook&Go in NYC.
A quick Roasted Red Pepper Cream Sauce from Add A Pinch.
Those look fabulous! I love the veggie pancakes way better than the sweeter ones. Thanks for joining us for Meatless Monday and hope to see you more in 2015.
Deborah @ Confessions of a Mother Runner recently posted…Lasagna Soup-Meatless Monday
They’re so easy when you have no idea what to make for dinner! And sometimes I can trick my toddler into eating veggies when I make pancakes, ha ha.
Wow, these look amazing! I have to give them a try. My mom used to make us savory chickpea pancakes but they didn’t have all the veggie and cheese. Those sounds like they take this over the top 🙂
Chaitali recently posted…Weekly Review RnR DC – Week 3
Chickpea pancakes sound great! I’ve made chickpea burgers before which were delish.
Such a creative idea! When I think “pancakes” I always think sweet. But savory pancakes are a great idea!
Faith VanderMolen recently posted…Three Bean Vegan Chili with Cashew Cream
And they’re so easy! Plus, cheese! 😉
Yum – these look awesome!! I have only made savory pancakes once and loved them. You have some great flavor options.
Kim recently posted…Not Goodbye After all
Thanks, Kim – it’s pretty hard to mess these up!
Ooooooh how clever! Love this idea, sounds great Carly! Thank you so much for linking up with us today. I hope you are able to join us more often. I love seeing your recipes 🙂 Have a wonderful week pretty lady!
Tina Muir recently posted…Meatless Monday- Winter Butternut Squash Salad
I’ve been meaning to get in on your Meatless Monday link up for such a long time – love all the recipe inspiration!
I have come to really enjoy savory, even for breakfast. I find that if I start the day off with something sweet, I crave sweet for the rest of the day. But savory meals seem to keep my hunger at bay and don’t make me reach for the chocolate by 10am.
Jessica recently posted…Don’t Forget: The Reality of Alzheimer’s Disease
I have such a sweet tooth, but I love savory breakfasts!
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