Savory Pancakes

Savory Pancakes
Staff Writer
Savory Pancakes
Anne Dolce

Savory Pancakes

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.

4
Servings
497
Calories Per Serving
Deliver Ingredients

Ingredients

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

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. 

Nutritional Facts

Total Fat
16g
23%
Sugar
16g
18%
Saturated Fat
3g
13%
Cholesterol
35mg
12%
Carbohydrate, by difference
71g
55%
Protein
18g
39%
Vitamin A, RAE
132µg
19%
Vitamin B-12
1µg
42%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
2mg
3%
Vitamin K (phylloquinone)
2µg
2%
Calcium, Ca
204mg
20%
Choline, total
28mg
7%
Fiber, total dietary
4g
16%
Folate, total
146µg
37%
Iron, Fe
11mg
61%
Magnesium, Mg
42mg
13%
Manganese, Mn
1mg
56%
Niacin
9mg
64%
Phosphorus, P
468mg
67%
Riboflavin
1mg
91%
Selenium, Se
26µg
47%
Sodium, Na
1113mg
74%
Thiamin
1mg
91%
Water
158g
6%
Zinc, Zn
2mg
25%

Pancake Shopping Tip

What’s the difference between brown and white eggs? Besides color, nothing – different breeds of chicken account for the differences in color – quality and freshness are what really count.

Pancake Cooking Tip

In addition to keeping foods like granola, yogurt, and fruit on hand, plan ahead for hectic weekdays by whipping up extra batches of waffles or pancakes and individually freezing them for easy morning meals.