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Savory Pancakes

Delightful and fluffy savory pancakes packed with fresh vegetables and cheese, perfect for any meal.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Breakfast, Brunch, Snack
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 2 pieces Eggs
  • 1.5 cups Milk (360 ml)
  • 1.5 cups Water (360 ml)
Dry Ingredients
  • 1 tablespoon Sugar
  • 1 teaspoon Yeast
  • 1 teaspoon Baking Soda
  • 3.5 cups Flour (450 g)
  • 1 teaspoon Salt
Add-ins
  • 1 piece Green or Red Pepper, diced
  • 1 piece Tomato, diced
  • 1 piece Potato, peeled and grated
  • 120 grams Cheese (any type, except processed) (about 4.2 oz)

Method
 

Preparation of Batter
  1. In a mixing bowl, beat the eggs well.
  2. Add in the milk and water.
  3. Stir in the sugar, followed by yeast and baking soda.
  4. Gradually mix in the flour, stirring continuously to prevent lumps.
  5. Add in the salt and stir until smooth.
  6. Let the batter rest and rise for about 15-20 minutes.
Prepare Vegetables
  1. Dice the green or red pepper and tomato.
  2. Peel and grate the potato.
  3. Grate the cheese.
Cooking
  1. Once the batter has rested, gently fold in the diced pepper, tomato, grated potato, and grated cheese.
  2. Heat a pan or griddle over medium heat.
  3. Pour ladlefuls of the batter onto the hot surface to form pancakes.
  4. Cook until bubbles appear on the surface, then flip and cook until golden brown.
Serving Suggestions
  1. Serve hot with toppings like sour cream or fresh herbs, and pair with a side salad.

Notes

Feel free to experiment with different types of cheese and vegetables, and use leftover veggies for added flavor.