Savory Pancakes

Ingredients

• 1 largeegg
• 60 gmilk
• 120 gplain yoghurt
• ¼ cup (about 5 tomatoes)sun-dried tomatoes, finely chopped
• 2 tablespoonsoil from the sun-dried tomato jar, or olive oil
• 90 gplain flour, spooned and levelled (buckwheat flour also works)
• 25 gParmesan cheese, grated and packed
• ¾ teaspoon, or to tastesalt
• ¼ teaspoonground black pepper
• ½ teaspoondried basil
• ½ teaspoondried oregano
• 1 teaspoonbaking powder
• ¼ teaspoonbicarbonate of soda
• to tastecherry tomatoes
• to tastefresh basil leaves
• to tasteplain yoghurt

Instructions

1. 1

   Mix dry ingredients

   Combine the flour, Parmesan, salt, pepper, dried basil, oregano, baking powder and bicarbonate of soda in a small bowl.

2. 2

   Whisk wet ingredients

   In a medium or large bowl, whisk together the egg, milk, yoghurt, chopped sun-dried tomatoes and 2 tablespoons of the tomato oil or olive oil.

3. 3

   Combine the batter

   Add the dry mixture to the wet ingredients and whisk just until combined. Avoid overmixing.

4. 4

   Heat the skillet

   Warm about 1 tablespoon of oil from the sun-dried tomato jar, clarified butter or frying oil in a non-stick skillet over medium heat.

5. 5

   Scoop the batter

   Once the skillet is hot, add about 1 spoonful of batter per pancake.

6. 6

   Cook the pancakes

   Cook for about 2 minutes, until the underside is golden. Flip and cook briefly on the other side.

7. 7

   Cook remaining batter

   Repeat with the remaining batter.

8. 8

   Serve

   Enjoy the pancakes with cherry tomatoes, fresh basil leaves and plain yoghurt.

What are savoury pancakes?

Savoury pancakes are pan-cooked rounds made from a batter without the usual sweet toppings. This American-style version folds sun-dried tomatoes, herbs and Parmesan into the batter for a savoury, tangy result.

Yoghurt adds a gentle tang, while the tomato oil carries some of the tomatoes’ flavour into the mix. The pancakes work as a breakfast or lunch, especially with fresh toppings.

Nutrition and macros by portion

The nutrition label shows one serving as written: 546 calories, 0g protein, 0g carbs, 0g fat.

The flour supplies most of the carbohydrate, while the oil, egg, yoghurt and Parmesan contribute much of the fat; the egg, dairy and cheese also provide protein. Serve with cherry tomatoes and basil for a fresh side, or add a salad to round out the plate.

The ingredients that build flavour

Sun-dried tomatoes: chop them finely so they are distributed through the batter and each pancake cooks evenly.

Parmesan and herbs: the cheese brings savoury depth, while dried basil and oregano give the pancakes an aromatic, Italian-inspired flavour.

Yoghurt: plain yoghurt contributes moisture and a slight tang. Keep the extra yoghurt for serving.

Keep the batter lightly mixed

Dry mix: stir the flour, Parmesan, seasonings and raising agents together first so they are spread through the batter.

Wet mix: whisk the egg, milk, yoghurt, tomatoes and oil until combined before adding the dry ingredients.

Final whisk: stop as soon as the flour is incorporated. A few small lumps are preferable to prolonged mixing, which can make pancakes dense.

Look for a golden underside

Pan heat: use medium heat and let the oil warm before adding batter. The pancakes should cook through without their bottoms colouring too quickly.

Flip cue: after about 2 minutes, check that the underside is golden before turning each pancake. Cook the second side briefly, as directed.

Cook in manageable batches

Spoonfuls: use about 1 spoonful of batter for each pancake, leaving room to turn them in the skillet.

Repeat: add more oil as needed and continue until the batter is used. Cooking in batches helps keep the pancakes easy to flip.

Serve with fresh toppings

Yoghurt: a spoonful alongside the pancakes echoes the yoghurt in the batter and makes a cool, tangy accompaniment.

Tomatoes and basil: cherry tomatoes and fresh basil add freshness to the savoury, cheesy pancakes. Serve them as a simple breakfast or pair with a salad for lunch.

Recipe notes & tips

• Spoon and level the flour rather than packing it into the measure.
• Chop the sun-dried tomatoes finely for more even distribution.
• Use the oil from the tomato jar for extra tomato flavour, or substitute olive oil.
• Wait until the skillet is hot before adding the batter.
• Keep the pancakes small enough to flip easily.
• Serve soon after cooking with yoghurt, cherry tomatoes and fresh basil.

Variations

• Buckwheat flour: use it in place of the plain flour, as suggested in the ingredient list.
• Olive oil: use it instead of the sun-dried tomato jar oil in the batter.
• Fresh herbs: replace some of the dried basil or oregano with chopped fresh herbs.
• Extra tomatoes: serve with more cherry tomatoes for a fresher topping.
• Peppery finish: add a little more ground black pepper to the batter.

Common mistakes to avoid

• Overmixing the batter: whisk only until the dry ingredients are incorporated.
• Large tomato pieces: chop the sun-dried tomatoes finely so they spread through the pancakes.
• Cold skillet: let the oil heat before scooping in the batter.
• Excessively high heat: keep the skillet at medium so the pancakes can cook without the bottoms browning too fast.
• Flipping too soon: wait until the underside is golden, about 2 minutes, before turning.

How to store

Refrigerate leftover pancakes in an airtight container and use within 3 days. Reheat in a skillet over low to medium heat or in the microwave until warmed through; add the fresh toppings just before serving.

Frequently asked questions