Savory Herb Pancakes

These savory herb pancakes are a delicious and easy-to-make breakfast or brunch option. Packed with flavor from fresh herbs and onions, they’re a delightful twist on the classic sweet pancake.

Preparation Time: 15 minutes Cook Time: 10-15 minutes Total Time: 25-30 minutes

Ingredients:

  • 1 cup (120g) All-purpose flour
  • 2 tablespoons (15g) Cornstarch
  • 1 teaspoon (5g) Baking powder
  • 1/2 teaspoon (2.5g) Salt
  • 1 cup (240ml) Milk
  • 1 Large egg
  • 2 tablespoons (30ml) Melted butter
  • 5 ounces (150g) Fresh parsley, chopped
  • 3 medium Onions (about 1 pound), chopped
  • Black pepper to taste
  • Optional: 1/4 cup (30g) Grated Parmesan cheese

Instructions:

  • Combine Dry Ingredients: In a large bowl, whisk together flour, cornstarch, baking powder, and salt.
  • Combine Wet Ingredients: In a separate bowl, whisk together milk, egg, and melted butter.
  • Combine Wet and Dry Ingredients: Gradually add the wet ingredients to the dry ingredients, whisking constantly until smooth.
  • Stir in Herbs and Onions: Gently fold in chopped parsley and onions. Season with black pepper to taste. (Optional: Stir in Parmesan cheese)
  • Cook Pancakes:
    • Heat a lightly oiled griddle or frying pan over medium heat.
    • Pour 1/4 cup of batter onto the hot griddle for each pancake.
    • Cook for 2-3 minutes per side, or until golden brown and cooked through.
  • Serve: Serve immediately with butter, sour cream, maple syrup, or your favorite savory toppings.

Serving Suggestions:

  • Serve with butter, sour cream, maple syrup, or honey.
  • Enjoy with smoked salmon, eggs, or avocado for a hearty breakfast.
  • Top with a dollop of Greek yogurt and a sprinkle of red pepper flakes.

Cooking Tips:

  • For extra flavor, add a pinch of garlic powder or onion powder to the batter.
  • Use a combination of herbs, such as chives, dill, or thyme.
  • Add chopped spinach or other leafy greens to the batter.
  • Let the batter rest for 5-10 minutes before cooking to allow the flavors to meld.

Nutritional Benefits:

  • Good source of protein from egg.
  • Rich in vitamins A, C, and K from parsley.
  • Provides fiber from flour.

Dietary Information:

  • Can be made dairy-free by using plant-based milk and dairy-free butter.
  • Can be made vegan by using plant-based milk and omitting the egg.

Nutritional Facts (per pancake – approximate):

  • Calories: 100-120
  • Protein: 3-4g
  • Fat: 4-6g
  • Carbohydrates: 15-18g
  • Fiber: 1-2g

Storage:

  • Best enjoyed immediately.
  • Leftover pancakes can be stored in an airtight container in the refrigerator for up to 2 days.
  • Reheat gently in a pan or toaster oven.

Why You’ll Love This Recipe:

  • Easy to make with simple ingredients.
  • Delicious and flavorful.
  • A healthy and satisfying breakfast or brunch option.
  • Versatile and can be customized with different herbs and toppings.

Conclusion:

These Savory Herb Pancakes are a delightful and easy-to-make breakfast or brunch option. Packed with flavor from fresh herbs and onions, they are a delicious and healthy way to start your day. Enjoy them with your favorite toppings and savor the taste of fresh, homemade pancakes.

Frequently Asked Questions:

  1. Can I use different types of flour?
    • Yes, you can use whole wheat flour, oat flour, or a combination of flours.
  2. Can I add other vegetables to the batter?
    • Yes, you can add chopped spinach, bell peppers, or zucchini to the batter.
  3. Can I make these pancakes ahead of time?
    • You can make the batter ahead of time and refrigerate it for up to 24 hours.
  4. How do I know when the pancakes are done?
    • The pancakes should be golden brown on both sides and cooked through. You can insert a toothpick into the center; it should come out clean.
  5. What can I serve these pancakes with?
    • Serve them with butter, sour cream, maple syrup, honey, smoked salmon, eggs, avocado, or your favorite savory toppings.
  6. Can I make these pancakes gluten-free?
    • Yes, use gluten-free flour and ensure all other ingredients are gluten-free.
  7. Can I make these pancakes vegan?
    • Yes, use plant-based milk and omit the egg. You can use a flax egg substitute as a replacement.
  8. What if the batter is too thick?
    • If the batter is too thick, add a tablespoon or two of milk or water.
  9. Can I freeze these pancakes?
    • You can freeze cooked pancakes in an airtight container for up to 3 months. Reheat gently in a toaster oven.
  10. What other herbs can I use?
    • Experiment with other herbs such as chives, dill, thyme, or even chopped cilantro.