There are recipes and dishes that return to our kitchen every weekend into a comforting, homey routine. Perhaps there are variations depending on whether we are in the cold or hot season, but just as few forgive vermouth or beers, so do Pancakes already belong to the plan weekend of many families. Today we propose to unite both worlds with Pancakes salty.
The basic American-style pancake batter is considerably sweeter than that of its cousins, the crêpes, although less cloying than waffles, three typical batters that are often a hit at breakfast, brunch or a holiday snack. The pancakes also have many versions in other countries with salty variantsand it’s not just about removing the sugar from the original dough.
Adding potato, vegetables, herbs and spices or cheese, or also changing the flour for chickpea flour, even completely eliminating this one for a more fitwe propose seven wonderful savory pancake recipes for share an appetizer, also suitable for a side dish or turn into an informal dinner, if we have leftovers. Prepare the units in smaller formats if you prefer a more bite-sized snack.
Mini savory chickpea flour pancakes
Arrange the chickpea flour in a bowl, add the spices and salt and mix with a whisk. Add the water, without pouring it all at once, and mix gently with the rod until there are no lumps. check the texture and add a little more water if necessary.
It has to be like a thick porridge, like when making American pancakes. Cover with a clean cloth and let stand 15 minutes at room temperature, in a cool place. If left longer, especially if it’s hot, store in the fridge.
Next, wash and chop very well. ingredients we want to add, in this case tomatoes and curly parsley. It is preferable that the vegetables do not release much water and chop everything very well into pieces of more or less the same size.
Add a dash of black pepper to the dough and mix well. Heat a nonstick skillet over medium heat and lightly grease with oil. Distribute small portions of dough, separated and working in batches.
Cook for about 3-5 minutes over medium heat, making sure they don’t burn. Turn around with a thin spatula and let brown 1-2 more minutes. Remove and continue with the rest of the dough. Keep them covered with plastic film, without piling them up until serving.
Full recipe | Mini savory chickpea flour pancakes: healthy vegan and gluten-free recipe
Potato, leek and bacon pancakes
Ingredients for 4 people. 3 potatoes, 1 large leek, 150 g of bacon, 2 egg yolks, extra virgin olive oil, salt.
Elaboration. Peel the potatoes, cut them into squares and cook them in a saucepan with plenty of water and a little salt. We booked. In a frying pan, poach a leek cut into small pieces and while it is being done, cut the bacon into very fine strips and add it too. Cook over low heat to make them soft. In a bowl, put the potatoes with the yolks and a pinch of salt and mix without destroying the potatoes too much. Add the bacon and leek and mix well. We heat a small frying pan and almost without any oil we cook portions of that dough, for a couple of minutes on each side, until they are golden.
Full recipe | Individual potato, leek and bacon pancakes for an appetizer
potato pancakes
Ingredients for 4-6 people. 1 kg of potatoes, 150 g of onion, 15 ml of lemon juice, 20 g of cornstarch, 20 g of oat flakes, 1 egg, 1 teaspoon of salt and olive oil for frying.
Elaboration. Put the potatoes, onion, lemon juice, cornstarch, oatmeal, egg and salt in the glass of the food processor and blend everything. If we do it with the Thermomix, insert the spatula through the opening and move it from side to side while chopping 12 sec/speed 5. Heat the olive oil in a non-stick frying pan and add a heaping tablespoon of the potato mixture. With the base of the spoon, flatten slightly to form a pancake and fry them on both sides until golden and crispy. We are putting them on kitchen paper to absorb the excess oil.
Full recipe | Potato pancakes to please everyone
Broccoli pancakes with caramelized onion and coriander
Ingredients for 4 people. 1 broccoli, 2 eggs, 50 g of caramelised onion, 130 g of wheat flour, 240 ml of milk, 10 g of melted butter, 1 lime, extra virgin olive oil, salt and coriander.
Elaboration. Beat the eggs in a large bowl and add the flour, mixing well before adding the milk. We do it little by little so as not to overdo it and that the mixture is too liquid. Add the melted butter, salt to taste and leave in the fridge for 30 minutes. Wash the broccoli and separate the florets. We cook them in abundant water for five minutes. When removing them, drain well (we can dry them with absorbent paper) and let them cool down before chopping with a knife. We add them to the dough along with a couple of chopped coriander branches and the caramelized onion. Heat a frying pan with a little oil. We deposit small amounts of the dough and, when curd begins to be seen, turn the pancakes over and let them cook on the other side. We serve accompanied by yogurt sauce and some lime wedges.
Full recipe | Broccoli pancakes with caramelized onion and cilantro, an original twist on the North American classic
Flourless cauliflower pancakes
Ingredients for 4-6 people. 400 g of raw cauliflower florets, 2 L eggs, black pepper, salt, aromatic herbs to taste, lemon juice, extra virgin olive oil.
Elaboration. Preheat the oven to 190º C and prepare a couple of trays with parchment paper or suitable non-stick sheets. Wash and dry the cauliflower florets well, and mash using a food processor, chopper or processor. Cook 2 minutes in the microwave at maximum power; remove and cook again 2 more minutes. Beat the eggs in a bowl with a splash of lemon juice, pepper, a pinch of salt and herbs to taste. Mix with the cauliflower and combine very well, trying to obtain a homogeneous mixture. It should be a moist dough, which does not fall apart. With a spoon, form about 6-8 portions, or more smaller units on the trays, shaping them into a finger-thick pancake. Bake about 10 minutes, until golden brown. Using a spatula, carefully flip and bake for another 2-5 minutes. They can be eaten now, but to make them richer I recommend passing them through a lightly oiled griddle.
Full recipe | Cauliflower fit pancakes: healthy recipe without flour and very easy
Salty pea pancakes with chickpea flour
Ingredients for 4-6 units. 100g chickpea flour, 80-90ml water, 100g cooked peas, 1/2 tsp ground turmeric, 1/2 tsp ground cumin, 1 pinch hot paprika, chopped fresh parsley or coriander, 1 pinch of salt, black pepper and extra virgin olive oil.
Elaboration. Arrange the chickpea flour in a bowl and add the cumin, turmeric, hot paprika or cayenne pepper, salt and a dash of freshly ground black pepper. Mix with a few rods to eliminate possible lumps. Gradually add 80 ml of water, stirring with the whisk, until no dry traces remain. Add the peas and parsley and mix well. Check the texture, it has to be slightly thick but not too thick, as if we were going to prepare pancakes for breakfast. Cover and let stand 30 minutes. Lightly grease a frying pan or griddle with oil and heat. Add 1/4 of the dough in the center or a little less for smaller units, giving it a rounded shape, not very thin. Cook at medium power and turn with a spatula when bubbles begin to appear. Brown the other side for a couple of minutes and remove. Continue with the rest of the dough.
Full recipe | Salty pea pancakes with chickpea flour: gluten-free vegan recipe
Deruny or Ukrainian potato pancakes
Ingredients. 500 g of potatoes, 1/2 small white onion or spring onion, 1 large egg yolk, 20-25 g of flour, 1 good pinch of baking soda, extra virgin olive oil and salt.
Elaboration. Wash and dry the potatoes; Peel them and also peel the onion. Grate both, starting with the onion, to prevent the potato from browning excessively. Preferably use a large star grater, or with the smallest hole we have, on a strainer. Patience and skill are necessary, and be careful not to damage your fingers. Discard the water and mix the grated vegetables with the egg yolk and flour in a dry bowl, adding a pinch of baking soda and salt to taste. Heat a nonstick skillet or griddle over medium heat, grease with oil, and cook pancakes in batches, using a heaping 15ml tablespoon as a measure. Brown for 3-4 minutes, turn over and cook the same time on the other side. Remove and continue until the dough is finished.
Full recipe | Deruny, traditional Ukrainian potato pancakes – easy recipe for savory breakfast, side dish or dinner
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