Savory Parmesan and Herb Pancakes... Light and fluffy savory pancakes that combine the rich flavor of Parmesan cheese with the aroma of fresh herbs. A great choice for breakfast or a light dinner, they can be served with eggs and tomatoes for a complete meal in no time.
Cooking Time
40 minutes
Serves
5
Savory Parmesan and Herb Pancakes Ingredients
- For Serving:
Eggs: 2 (fried or poached)
Cherry Tomatoes: Sliced
Black Pepper: A pinch
Salt: A pinch
- Eggs: 1
- Milk: 1 1/4 cups (whole milk)
- Flour: 1 1/2 cups (all-purpose flour)
- Baking Powder: 1 teaspoon
- Baking Soda: 1/2 teaspoon
- Sea Salt: 1 teaspoon
- Black Pepper: 1/4 teaspoon (ground)
- Parmesan Cheese: 1/2 cup (grated)
- Green Onions: 3 tablespoons (finely chopped)
- Fresh Thyme: 1/2 teaspoon (chopped)
- Garlic: 1 teaspoon (finely chopped)
- Oil: As needed (for greasing the pan)
Savory Pancakes Preparation Instructions Parmesan and Herb Pancakes
Whip the egg in a large bowl until light and fluffy. Add the milk and whisk well until combined.
Gradually add the flour, baking powder, baking soda, salt, and pepper, stirring gently until just combined.
Stir in the Parmesan cheese, green onions, thyme, and garlic, and stir until evenly distributed.
Let the pancake batter rest for 10 minutes to allow the baking powder and soda to develop a light and fluffy texture.
Heat a non-stick skillet over medium heat and lightly grease it with oil.
Pour about 1/4 cup of batter into each pancake and cook until golden brown. Flip and cook the other side until golden brown as well.
Repeat until all the batter is used.
Serve the pancakes hot with fried or poached eggs and cherry tomatoes. Add a pinch of black pepper to taste.