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These savoury pancakes are great for any meal – breakfast, lunch or dinner! We’ve developed four different versions but feel free to embrace your own creativity and try your own savoury combinations. All of our versions use the same foundation recipe, so we’ve listed it first and then followed with a section on the variations.
Be sure to read through the instructions for your chosen variation, prior to embarking on the instructions listed here. Some of the versions listed below require ingredients to be mixed into the batter, rather than just added on top of the cooked pancakes!
Preheat a griddle (if using) or skillet over medium heat. Before you start cooking, read the instructions below for the variation you want to do, as some require more preparation than others. If you’re using a skillet or pan you may want to have a little extra butter (see notes).
Combine flour, salt, and sugar in a large bowl. Add the eggs, milk, and melted butter and mix thoroughly until well combined.
Stir in baking powder, taking care to get it thoroughly mixed into the batter. Let the batter stand for 5 minutes. Gently stir in the variation ingredients after the 5 minutes.
Pour the batter (including savory mix-in choice from below) onto the preheated griddle/pan (see note below about adding butter); I like to use about 1/2 cup of batter per pancake, but you can go bigger or smaller depending on your personal preferences. Cook until the bottom is browned, the edges are looking solid, and bubbles are coming up through the center of the pancake. Flip over and cook for an additional 2 minutes or so, then set aside to cool.
Before making the basic batter, cook the chopped bacon in a skillet until crispy. Drain the fat and set the bacon aside.
Add the cheese, cooked bacon, and chives into the finished basic batter, stirring until just combined, then proceed with the cooking steps above. Garnish with additional cheddar, chives, and sour cream.
Before making the basic batter, preheat the oil in a skillet over medium heat. Add the shallots and cook for about 1 minute. Stir in the squid (or shrimp) and gochujang and cook until the seafood is cooked through. Set aside to cool.
Add the semi-cooled mixture and the chopped kimchi to the basic batter, stirring until just combined, then proceed with the cooking steps above. Serve with extra kimchi.
Before making the basic batter, melt the butter in a skillet over medium heat. Add the onions and cook for about 2-3 minutes, or until fragrant and translucent. Stir in the diced kielbasa and cook for an additional 2 minutes. Set aside to cool.
Add the cooked onion & kielbasa along with the corn to the basic batter, stirring until just combined, then proceed with the cooking steps above. Serve with extra corn and sausage along with some Dijon mustard, sour cream, and melted butter.
Add the chopped prosciutto and apple to the basic batter, stirring until just combined, then proceed with the cooking steps above. Serve with extra prosciutto and apple and a handful of arugula, then top off with a little maple syrup.
Extra Butter – If you use a well-seasoned griddle to make your pancakes, you likely won’t need any extra butter to keep the pancakes from sticking. However, if you’re using a skillet or frying pan, you may want to have a little extra butter handy to add to the pan in order to keep the batter from sticking as it cooks.