We had some leftover pancake batter from breakfast one day and we decided to use it to make savory pancakes. Add some eggs and frozen veggies and you’re good to go!
Makes: 20 pancakes for full recipe (if using leftover pancake batter, adjust recipe accordingly)
Pancake Batter (use your own or use the one below)
Ingredients for Pancake Batter:
1 cup all-purpose flour
1 tablespoon granulated sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 beaten egg
1 cup milk
2 tablespoons vegetable oil
Directions for Pancake Batter:
In a medium bowl, stir the flour, sugar, baking powder, and salt together. Make a well with your hands in the middle of the mixture. Set this aside.
In another medium bowl, whisk the egg, milk, and oil until the oil is pretty much incorporated. Then, pour this egg mixture into the flour mixture. Stir until just combined. The batter should still have lumps of flour.
Take a pan (it doesn’t matter if it’s nonstick or not) and pour a little bit of vegetable oil into the pan. Turn on the stove to medium high and wait for the oil to heat up (maybe two minutes or so.) Then, pour your pancake batter onto the pan. When there are bubbles all over the tops of the pancakes, you can flip them over. Cook until both sides are golden brown.
Additional Ingredients besides the pancake batter:
3-4 cups of frozen veggies (we used corn and peas)
1/2 teaspoon salt
1/4 teaspoon black pepper
Take the pancake batter and add both eggs. Mix until the eggs are fully incorporated. Then, whisk in the salt and pepper. Stir in the frozen veggies and the batter is done!
Get out a pan and pour a bit of vegetable oil into it. Turn the stove to medium high and wait for the oil to heat up (maybe a minute or so.) Then, pour your Savory Pancake Batter onto the pan. These pancakes spread more than regular pancakes, so leave more room for them to spread than usual. When there are bubbles all over the tops of the pancakes or when the bottoms are browned, you can flip them over. Cook until both sides are golden brown. Enjoy!