- Foodie, Formerly Fat - http://foodieformerlyfat.com -

Savory Pancakes

You may be wondering what the point of this post is… I can tell you only one thing…

Why not?

Short and sweet (or savory as the case may be) is this post. Just try them, you’ll like them. Get yourself a little creme fraiche and save some salt and chives for it and dollop it on top if you want. Or maybe sour cream. These pancakes are reminiscent of, but heartier than, a crepe and make a nice backdrop for grilled meats or hearty salads if you want to add a carb related backdrop. It’s also really good with something as simple as scrambled eggs. It gives a nice herb-y savory backdrop for the egg’s simplicity that’s much nicer than plain old toast.

Savory Pancakes

  • 2 cups pancake mix like bisquick
  • 1 1/4 cup milk
  • 2 eggs
  • 1/4 cup extra virgin olive oil
  • 3 tbsp fresh chives, chopped
  • 2 tbsp fresh parsley, chopped
  • 1 tbsp fresh sage, chopped
  • 1 tbsp fresh thyme, chopped
  • 1 1/2 tsp kosher salt
  • 6 grinds fresh black pepper
  • Olive oil for frying

  • Whisk together the pancake mix, milk, eggs, and olive oil in a large bowl.
  • Chop up all of your herbs and add them to the batter and whisk.
  • Heat a heavy bottomed frying pan with olive oil in it. When sizzling hot add in the batter in 2 tbsp amounts.
  • When the top is covered with bubbles and the bottom is golden brown flip them.
  • Once cooked through take them out of the pan and put them onto a towel to drain.
  • Add a little more oil to the pan and repeat until your batter is gone.
  • Enjoy with creme fraiche or sour cream.

Preparation time: 5 minute(s)

Cooking time: 10 minute(s)

Number of servings (yield): 4