Savory Pancakes

Staff Writer
Savory Pancakes
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
557
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. 

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.

Nutritional Facts

Total Fat
30g
46%
Sugar
2g
N/A
Saturated Fat
15g
73%
Cholesterol
94mg
31%
Protein
17g
35%
Carbs
56g
19%
Vitamin A
213µg
24%
Vitamin B12
1µg
20%
Vitamin B6
0.3mg
14.1%
Vitamin C
8mg
14%
Vitamin D
0.5µg
0.1%
Vitamin E
1mg
7%
Vitamin K
24µg
30%
Calcium
332mg
33%
Fiber
1g
6%
Folate (food)
50µg
N/A
Folate equivalent (total)
64µg
16%
Folic acid
8µg
N/A
Iron
3mg
15%
Magnesium
57mg
14%
Monounsaturated
11g
N/A
Niacin (B3)
3mg
14%
Phosphorus
462mg
66%
Polyunsaturated
3g
N/A
Potassium
325mg
9%
Riboflavin (B2)
0.4mg
25.4%
Sodium
914mg
38%
Thiamin (B1)
0.4mg
28.1%
Trans
0.3g
N/A
Zinc
2mg
15%

Around the Web