Savoury Cheese Pancakes

These Savory Cheese Pancakes make a delicious and original dish to serve with your favourite toppings for breakfast, brunch or even lunch. The fluffy Cheese Savory Pancakes made with Sour Cream are super easy and quick to make – and they are not just reserved for the weekend! I love taking a traditionally sweet baked... The post Savoury Cheese Pancakes appeared first on A Baking Journey.

Savoury Cheese Pancakes

These Savory Cheese Pancakes make a delicious and original dish to serve with your favourite toppings for breakfast, brunch or even lunch. The fluffy Cheese Savory Pancakes made with Sour Cream are super easy and quick to make – and they are not just reserved for the weekend!

I love taking a traditionally sweet baked goods like pancakes and turn them savoury, just like for my Savoury Cheese Scones. Because who said Pancakes had to be a sweet dish? I say: load them with Cheese and eat them for lunch!

These Savory Pancakes seriously make an awesome breakfast, brunch or lunch idea. Extremely light, fluffy, these pancakes can be served with any of your favourite savoury toppings, sauces and spreads.

And many many ingredients like veggies, meat or herbs can also be added to this basic savory cheese pancake recipe to make them your own. The possibilities are infinite!

Ingredients

This recipe is made with a few ingredients only, but can easily be customised to suit your taste as well. Different types of cheese, extra fillings or toppings, you can easily make this recipe your own. Take these pancakes as a base to create your ideal meal!

To make these Savoury Cheese Pancakes, you will need (scroll down to recipe card for all quantities):

  • Eggs
  • Olive Oil
  • Full Cream Milk
  • Sour Cream
  • Self-Rising Flour
  • Salt
  • Grated CheeseI used Cheddar Cheese

Optional: you can also add any of your preferred Spices to this mix with the Salt as well. For example, you could add Garlic or Onion Powder, Chilli Powder, Mustard Powder, Cumin,… it is completely up to you!

Just like for my 3 ingredients Banana Pancakes, I used Self-Rising Flour instead of regular flour. Because cutting down some ingredients like baking powder makes this recipe even easier and quicker! But you can absolutely use Plain Flour instead – see the ratios below.

Ingredient Flatlay

Ingredient Substitution

  • Olive Oil – can be replaced with any neutral flavoured Oil (like Canola Oil) or Melted Butter
  • Sour Cream – you can use Greek Yogurt or Natural Yogurt instead.
  • Self Rising FlourPlain Flour can absolutely be used instead, but you will need to add extra Baking Powder and Baking Soda to it. To make this recipe with Plain or All-Purpose Flour, add 1 1/2 teaspoon of Baking Powder and 1/2 teaspoon of Baking Soda.

What type of Cheese to use

For this recipe, I used Cheddar Cheese. I have also tried it with Mozzarella and Parmesan Cheese, but my personal preference goes for a cheese that is stronger in taste. But that it completely up to you!

You can basically use any type of Grated Cheese in these Pancakes you’d like. But the type of cheese you pick will affect the texture of the pancakes.

A grated hard cheese like Cheddar, Parmesan or Gruyère will blend very well within the pancake batter. In comparison, a cheese that tends to melt with heat like Mozzarella will create pockets of melted cheese inside the pancakes. Both options are equally delicious!

You can also use multiple cheese if you want to vary both taste and texture! Mozzarella and Cheddar will work very well together for example.

Filling Ideas

Like explained above, this savoury pancake recipe is very much just a base that can be customised with your favourite ingredients (although I personally love them plain!).

Many ingredients like Veggies, Meat or fresh Herbs can be added directly into the batter – or over the pancakes while they cook in the pan.

For example, you could add:

  • Veggies: Corn, Mushroom, Chopped Onions, Tomatoes
  • Meat: Ham, Bacon, Bresaola or Salami
  • Herbs: Basil, Coriander, Parsley
Pancake Stack topped with Sour Cream and Spring Onions

How to make Cheese Pancakes

These pancakes are extremely simple to make – and just as quick. It almost took me longer to grate the cheese than it took me to prepare the pancake batter!

There are basically only three steps to follow to prepare the batter: mix the wet ingredients, add the dry ingredients and fold in the cheese. Easy peasy!

Here is how to make savory pancakes:

  • Place the Eggs, Olive Oil, Milk and Sour Cream in a large mixing bowl and whisk until smooth (*).
  • Add the Self-Rising Flour and Salt, preferably sifted to avoid creating any lumps. Whisk well until smooth. At this point, you could also add any of your favourite Spice you’d like.

(*) You might need to slightly heat up or whisk the sour cream on its own if it is very stiff when it comes out of the fridge. It should be relatively smooth and runny when you add it, otherwise it will not blend well with the rest of the ingredients.

Process Shot: making the pancake batter
  • The last step is to add the Grated Cheese. Simply mix it into the batter with a whisk, making sure it is fully mixed in to avoid pockets of cheese. Note that if you grate the cheese yourself, I recommend grating it before starting to make this recipe.

At this point, your basic pancake batter is ready and you can add any other fillings you would like. Make sure to mix them in well so that they are evenly incorporated into the batter! The toppings can also be added over the cooking pancakes in the pan.

The last step is the cooking of the Pancakes. And this one is no different that cooking any sweet pancakes – you will just need a Pan!

I used my Cast Iron Crêpe Pan that is just as perfect for cooking pancakes. But you could also use a Non-Stick Skillet or regular Cast Iron Pan – or any utensil you usually use for pancakes.

  • Lightly grease a large Pan heated up on medium high. Pour some pancake batter in and leave it to cook for about 2 minutes (more or less depending on the heat) or until you see bubbles appear on the surface. Flip the pancake and cook for an additional 2 minutes or so – or until golden.

To get regular and even pancakes, use an Ice Cream Scoop or Ladle so that you add the same amount of batter every time.

These pancakes are best served straight away and warm, but you can also make them ahead if needed and simply re-heat them up in the microwave for a few seconds before serving.

Process Shots: adding the cheese and cooking the pancakes in a pan

Tips to make this recipe

  • If the Sour Cream is too cold or seems rather hard, place it in the microwave for a few seconds or whisk it to smooth it out. It will create lumps in the batter if the sour cream is too hard when mixed in with the rest of the wet ingredients.
  • If the Wet Ingredients seem lumpy after mixing them together (usually because the Sour Cream is too cold or hard), you can use an Immersion Blender to smooth it out for a few seconds.
  • Make sure to sift the Flour before adding it to the batter to avoid creating lumps
  • The Cheese can be grated very finely or more coarsely, depending on the texture of pancakes you want. The more coarsely grated, the more “pockets” of cheese you will find in the pancakes
  • Depending on the type of Pan you use, you might need to grease it slightly between cooking each pancakes.
  • Adjust the temperature of the stove while cooking pancakes if they seem to brown very quickly or take a long time to cook.
  • To get round and even pancakes, use a large round cookie cutter or pastry ring when pouring the batter in the pan
  • Flip the pancakes once you start seeing some bubbles on the surface.
Side view on the stack of cheese pancakes

Savoury Pancakes Toppings Ideas

To go with this dish, I simply topped the pancakes with a little bit of Sour Cream, chopped Spring Onions (Scallions), Salt and Pepper. But the possibilities are infinite!

Savoury Jams, Sauces or Spread, as well as cooked veggies like Mushroom or Caramelised Onions will be delicious too. Or go all in with the cheese with some Cream Cheese or Cottage Cheese.

Here are a few savoury toppings ideas:

  • A simple Poached, Fried or Scrambled Egg
  • Smoked Salmond and Cream Cheese – bagel style!
  • Sautéed Mushrooms with Onions or Garlic
  • Caramelized Onion Chutney from Milk and Pop
  • Bacon Jam from House of Nash Eats
  • Avocado Lime and Cilantro Sauce
Stack of 4 pancakes on a white plate

More Savoury Breakfast Recipes:

  • Cheddar and Broccoli Quiche
  • Gruyère and Leek Tart
  • Spinach and Ricotta Rolls
  • Cheddar and Spinach Muffins
  • Spinach and Feta Quiche
  • Cheese and Tomato Quiche
  • Zucchini Muffins with Goat’s Cheese
Close up on a stack of 4 pancakes on a white plate
Print

Savory Cheese Pancakes

These super light and fluffy Savory Cheese Pancakes make a delicious and original dish to serve for breakfast, brunch or even lunch with your favourite toppings.
Course Breakfast, brunch, lunch
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2 people
Author A Baking Journey

Ingredients

  • 2 Eggs
  • 30 ml (2 tbsp) Olive Oil
  • 125 ml (1/2 cup) Full Cream Milk
  • 125 gr (1/2 cup) Sour Cream
  • 225 gr (1 1/2 cup) Self-Rising Flour (*)
  • 1 tsp Salt
  • 50 gr (1 cup) Grated Cheddar Cheese or your preferred type of grated cheese
  • Optional: your choice of Spices

Instructions

  • Thinly Grate the Cheddar Cheese (or your preferred cheese) and set aside.
  • In a large mixing bowl, whisk together the Eggs, Olive Oil, Milk and Sour Cream until smooth (1).
  • Sift in the Self-Rising Flour and Salt (2) and whisk until smooth and no lumps remain.
    Optional: any of your favourite spices can be added with the rest of the dry ingredients too.
  • Add the Grated Cheese and mix it in the batter. It should be evenly distributed to avoid pockets of cheese.
  • Heat up a Pan (Crepe Pan, Skillet or Non-Stick Pan) on medium high and lightly grease it with Oil or Butter. Pour some Pancake Batter and leave to cook for about 2 minutes, or until you see bubbles appear on the surface. Flip the pancake and leave to cool for another 2 minutes (approx), or until golden (3). Repeat until you have cooked all the batter.
  • Top with your choice of toppings and eat straight away while still warm.

Notes

This recipe will make 5 large pancakes – suitable for 2 or 3 people.
(*) Self-Rising Flour can be replaced by the same amount of Plain/All-Purpose Flour with the addition of 1 1/2 teasp. of Baking Powder and 1/2 teasp. of Baking Soda.
  1. If the Sour Cream seems hard or stiff when it comes out the fridge, I recommend heating it up for a few seconds or whisking it to loosen it. If too hard when added to the rest of the wet ingredients, it will create lumps.
  2. It is important to sift the Dry Ingredients to avoid creating any lumps in the batter.
  3. The time it will take for your pancakes to cook will depend on the temperature of your pan, and the type of pan you use. Simply check the colour if you are unsure – they should look golden.
Easy Savory Pancakes

The post Savoury Cheese Pancakes appeared first on A Baking Journey.

Source : A Baking Journey More   

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Refrigerator Pickles

Refrigerator Pickles are easy to make and are perfectly crunchy and flavorful.  Crispy pickles have been a family favorite for years and are now so simple to make from scratch at home! For a creative way to use your refrigerator pickles and their juice, try using them to make Copycat Chic-fil-a Nuggets or a Chic-fil-a…

Refrigerator Pickles

Refrigerator Pickles are easy to make and are perfectly crunchy and flavorful.  Crispy pickles have been a family favorite for years and are now so simple to make from scratch at home!

For a creative way to use your refrigerator pickles and their juice, try using them to make Copycat Chic-fil-a Nuggets or a Chic-fil-a Chicken Sandwich.  Add a pickle on the sandwich too for the perfect crunch!

Refrigerator pickles in a jar

Refrigerator Canned Pickles

Vibrant and crisp pickles make such a refreshing snack or addition to any sandwich.  Store bought jars can lack the pungent flavor and crunchy bite that makes a pickle so delicious.  That’s why pickling cucumbers at home is so amazing.  You are guaranteed they will be light and fresh and you can create the exact taste you want in your pickle by making variations in your brine.

These refrigerator pickles are loaded with the bright and fresh taste of vinegar and a hint of sweetness from the sugar and garlic.  It is so easy to become obsessed with these incredible pickles.  They will be a huge hit at any barbecue or picnic and everyone will be so impressed they are homemade!

Pickle Jar Ingredients:

Refrigerator pickles are naturally low carb, low calories, and fat free.  They are a great healthy snack.  The ingredients in the brine are pantry staples that give the pickles their signature flavor.

  • Pickling Cucumbers: These are different than the smooth cucumbers you may be picturing. Instead, look for short, bumpy skinned cucumbers.
  • Fresh Dill: Adds the dill flavor you expect in a pickle.
  • Water: The base of the brine that the cucumbers soak in.
  • Vinegar: Helps break down the cucumber and soak in the flavors.
  • Pickling Spices: Add even more great taste to these pickles.
  • Sugar: Balances the other salty flavors.
  • Salt: If you are on a low sodium diet, reduce the amount of salt you add in.
  • Garlic: Place a garlic clove on top of the brine for a rich smooth flavor.

Let’s Make Pickles!

Pickles are surprisingly easy to make at home.  Simply cut cucumber and allow it to soak in the vinegar and pickling spice mixture.  This is a no fail recipe that requires little effort and time, but delivers huge flavor that your whole family will enjoy!

  1. Cut cucumbers: Slice cucumbers as desired, lengthwise or horizontal. Place in 2 (16 ounce) mason jars.
  2. Fill jars: Place the dill into the jars.
  3. Mix brine: In a bowl combine water, vinegar, pickling spices, salt and sugar. Pour into the jar until the liquid is covering the cucumbers.  Place a garlic clove on top and seal.
  4. Refrigerate: Let the pickles soak for at least 24 hours.

The process of canning pickles.

Tips and Variations for Homemade Pickles:

To make canned pickles even better, tweak the brine to suit your taste preferences.  You can load the pickles up with your favorite spices and have total control over the ingredients.  Every bite will be bursting with personalized flavor!

  • Serve with: Zesty pickles are great stacked up on burgers and sandwiches like this Big Mac burger or an ultimate Cuban sandwich. They also make a great snack alongside Chicken Caesar Salad wraps on a picnic.
  • Spicy Pickles: If you love spicy pickles add a bit of red pepper flakes to your liquid.
  • Boil the brine: For even more amazing flavor, try boiling your brine. Just make sure to let it cool completely before adding in your pickles or they will become soft.  If you decide to boil your brine, do not use pans with metal in them like copper or cast iron, or you will get a metallic taste.  Instead, stick to stainless steel or ceramic.
  • Presentation: Slice the cucumbers differently depending on their use. For example, cut them into spears for snacking.  However, when making them to use in sandwiches you will want to slice them into round slices or long thin slices.

How Long Do Canned Pickles Last?

Your homemade pickles will be fresh in your refrigerator for up to 2 months.  However, once you try them you will see they will not last that long!  They do become more soggy the longer they sit, so for the best crunch use soon after making them.

Jar of refrigerator pickles.

More Homemade Condiment Recipes:

  • Easy Homemade BBQ Sauce
  • The Famous Fry Sauce
  • Homemade Cheese Sauce
  • Tzatziki Sauce
  • Easy Hollandaise Sauce
Print

Refrigerator Pickles

Refrigerator Pickles are easy to make and are perfectly crunchy and flavorful.  Crispy pickles have been a family favorite for years and are now so simple to make from scratch at home!
Course Appetizer, Side Dish, Snack
Cuisine American
Keyword canned pickles, pickles, refrigerator pickles
Prep Time 10 minutes
Total Time 10 minutes
Servings 2 Jars of Pickles
Calories 157kcal
Author Alyssa Rivers

Ingredients

  • 6 Pickling Cucumbers
  • 2 Tablespoons fresh dill
  • 1 cup water
  • 2/3 cup vinegar
  • 1 Tablespoon pickling spices
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1 garlic clove

Instructions

  • Slice cucumbers as desired, lengthwise or horizontal. Place in 2 (16 ounce) mason jars.
  • Place the dill into the jars.
  • In a bowl combine water, vinegar, pickling spices, salt and sugar. Pour into the jar until the liquid is covering the cucumbers. Place a garlic clove on top and seal. Refrigerate for at least 24 hours.

Nutrition

Calories: 157kcal | Carbohydrates: 28g | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Sodium: 1191mg | Potassium: 1255mg | Fiber: 7g | Sugar: 18g | Vitamin A: 679IU | Vitamin C: 30mg | Calcium: 151mg | Iron: 2mg
Source : The Recipe Critic More   

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