Savory Pancakes

Savory Pancakes
Anne Dolce

Ingredients

  • 2 Cups  pancake batter
  • 2 Cups  water
  •   Salt and pepper, to taste
  • 3 Tablespoons  butter
  • leeks, green parts removed, quartered, and sliced
  • 1/4 Pound  sliced ham, diced
  • 1/4 Pound  Swiss cheese, shredded
  •   Cooking spray

What I wanted to do with this recipe was make crepes, but what I did was get lazy and bought pancake batter instead. I'm pretty satisfied with the results, because I found that by making, thick, fluffly pancakes with savory ingredients instead of crepes, I was inevitablty making this doughy, cheesey, delicious pastry that's far better than a crepe, and something that I'll definitely be making for dinner (or breakfast) again. 

Click here to see Fall in Love with Breakfast Again — at Dinner.

Directions

In a large bowl, whisk together the pancake batter and water. (If you read the directions on the back of the box, you might notice that this recipe calls for more water than the directions; that's intentional, so make sure that your batter has a thin consistency.) Season with salt and pepper, to taste, and set aside. 

In a medium-sized sauté pan, melt 2 tablespoons of the butter and add the leeks. Season with salt and pepper, to taste, and sauté until the leeks until soft and slightly browned. Remove from the pan and add the remaining butter. When melted, add the ham, and sauté for a few minutes until browned and heated through. Add to the bowl with the leeks and stir well. 

Preheat the oven to 350 degrees. 

Wipe the pan clean and grease with the nonstick cooking spray. Add about 1 ½ cups of the pancake batter to the middle of the pan and then, using the handle, tip the pan in a circular motion so that the batter spreads out evenly into one thin layer. If you want a thicker pancake, add more batter. Turn the heat to medium-low and sprinkle an even amount of leeks, ham, and cheese on top.

Reduce the heat to low and cook the pancakes for 2-4 minutes, checking the bottoms to see if they are nicely browned. When browned, flip the pancake in 1/2 (to resemble an omelette) and press down firmly with your spatula. Flip back and forth a few times, and then remove from the pan and add to a baking sheet. Repeat with the rest of the batter until you make about 4-6 pancakes. Add the sheet to the oven and immediately reduce the oven temperature to 150 degrees or the lowest setting. Cook the pancakes in the oven for 8-10 minutes and serve. 

Nutrition

Calories per serving:

286 calories

Dietary restrictions:

Low Carb Sugar Conscious, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free

Daily value:

14%

Servings:

4
  • Fat 83g 128%
  • Carbs 43g 14%
  • Saturated 47g 235%
  • Fiber 3g 12%
  • Trans 1g
  • Sugars 5g
  • Protein 56g 112%
  • Cholesterol 305mg 102%
  • Sodium 2,070mg 86%
  • Calcium 1,162mg 116%
  • Magnesium 108mg 27%
  • Potassium 667mg 19%
  • Iron 4mg 25%
  • Zinc 7mg 47%
  • Phosphorus 976mg 139%
  • Vitamin A 3,488IU 70%
  • Vitamin C 14mg 24%
  • Thiamin (B1) 1mg 65%
  • Riboflavin (B2) 1mg 45%
  • Niacin (B3) 5mg 25%
  • Vitamin B6 1mg 33%
  • Folic Acid (B9) 96µg 24%
  • Vitamin B12 5µg 75%
  • Vitamin D 2µg 0%
  • Vitamin E 2mg 11%
  • Vitamin K 43µg 54%
  • Fatty acids, total monounsaturated 24g
  • Fatty acids, total polyunsaturated 7g
See detailed nutritional info Have a question about nutritional data? Let us know.

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