My sister’s friend inspired last week’s dinner of Savory Pancakes…thanks Heather! I never really thought of having pancakes for anything but breakfast but my mind and taste buds have been changed.
Pancake batter is mainly made up of flour. In my case, I used Trader Joe’s multigrain pancake mix. Real pancake batter tastes so much better than those mixes that have a long list of ingredients, added chemicals, dried butter and milk, or added sugar. It’s the sugary syrup on top that makes pancakes a sweet breakfast treat. But without the syrup, and with some flavorful ingredients, pancakes can go from sweet to savory.
Ingredients:
1 cup multigrain pancake mix
about ¾ cup water
about 1/8 cup olive oil
1T ground flax + 3T warm water (This is the egg replacement. Otherwise use 1 egg)
1.5 ounces of lox/smoked salmon (you could also try canned flaked salmon)
1T capers
1/3 cup chopped bell peppers
I mixed the pancake mix, water, olive oil and flax mix until the batter was well combined and a smooth consistency. At first it was a little watery so I did add some more pancake mix.
Then I cut up my lox and added that plus the capers and peppers into the mix.
Next I scooped four big scoops of pancake batter onto a hot pan (with cooking spray) and cooked on either side until they were cooked in the middle and looked like pancakes! It was actually a bit undercooked on the inside because my pancakes were so thick, so I finished off the cooking in the toaster oven for a few minutes.
I loved these pancakes for dinner. It was like making an omelet with pancake batter instead! Next time I’d omit the capers, since their salty flavor plus the salt of the lox was a bit much. I’d probably add in more veggies. Funk enjoyed these too, though he was more focused on the fact that he thinks “savory” means “awesome.” This, even after I spent a half hour explaining the definition of savory, and even looking up the definition online! Regardless, they were scrumptious savory pancakes and if Funk thinks that means they’re “awesome pancakes,” well that’s just fine by me!
Pancake batter is mainly made up of flour. In my case, I used Trader Joe’s multigrain pancake mix. Real pancake batter tastes so much better than those mixes that have a long list of ingredients, added chemicals, dried butter and milk, or added sugar. It’s the sugary syrup on top that makes pancakes a sweet breakfast treat. But without the syrup, and with some flavorful ingredients, pancakes can go from sweet to savory.
Ingredients:
1 cup multigrain pancake mix
about ¾ cup water
about 1/8 cup olive oil
1T ground flax + 3T warm water (This is the egg replacement. Otherwise use 1 egg)
1.5 ounces of lox/smoked salmon (you could also try canned flaked salmon)
1T capers
1/3 cup chopped bell peppers
I mixed the pancake mix, water, olive oil and flax mix until the batter was well combined and a smooth consistency. At first it was a little watery so I did add some more pancake mix.
Then I cut up my lox and added that plus the capers and peppers into the mix.
Next I scooped four big scoops of pancake batter onto a hot pan (with cooking spray) and cooked on either side until they were cooked in the middle and looked like pancakes! It was actually a bit undercooked on the inside because my pancakes were so thick, so I finished off the cooking in the toaster oven for a few minutes.
I loved these pancakes for dinner. It was like making an omelet with pancake batter instead! Next time I’d omit the capers, since their salty flavor plus the salt of the lox was a bit much. I’d probably add in more veggies. Funk enjoyed these too, though he was more focused on the fact that he thinks “savory” means “awesome.” This, even after I spent a half hour explaining the definition of savory, and even looking up the definition online! Regardless, they were scrumptious savory pancakes and if Funk thinks that means they’re “awesome pancakes,” well that’s just fine by me!
3 comments:
This looks great - I'll have to give it a try. A bit OT, but do you find that the flax seed mix is the best egg replacer for pancakes? I've tried a few others (Applesauce, cream of tartar, vinegar, baking powder, etc.) as recommended by my girls' allergist, but I'm not thrilled with any...
I think ground flax seed works really well in place of eggs. That is what I use for all of my baking and am always pleased with the results! I've done other replacements, like vinegar/soymilk or applesauce but use the ground flax the most. Give it a try and let me know what you think!
I've made this, but just with peppers and onions... very good when served with sour cream!
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