My best recipe for savoury pancakes – thin, crisp and full of flavour.
The batter is really easy to work with, and you get the best result every time.
Savoury pancakes can be filled with whatever the fridge happens to hold – spiced meat and fresh vegetables, or you can bake them au gratin in the oven, with a filling of fried meat and vegetables under a topping of mozzarella or Cheddar, until the cheese is bubbling and golden.
Savoury pancakes freeze well, so it is worth making a double batch while the pancake pan is out anyway. That way you always have the makings of a very easy, satisfying meal that can be varied endlessly.
Savoury pancake recipe
This recipe for savoury pancakes is simply very good. The batter is remarkably easy to work with – easy to portion and easy to control in the pan.
When I make pancakes I always use Lurpak cooking spray – it is easy to spray on evenly, and it doesn’t burn.
It also gives the pancakes a lovely flavour – and you avoid butter burning before the batter has even spread across the pan.
Savoury pancakes with beer
I add a little beer to my pancake batter – it makes the edges extra crisp, and you cannot taste it at all. You can replace the beer with sparkling water, for example – sparkling water in the batter is said to have the same effect as the beer.
You can of course also just add a little extra milk instead – it is up to you.
Savoury Pancakes
Ingredients
- 500 ml milk
- 5 eggs
- 75 ml beer
- 200 g plain flour
- 1/2 tsp salt
Method
- Put all the ingredients in a bowl and whisk with a hand mixer until the batter is free of lumps.
- Chill the batter in the fridge for at least 30 minutes.Give it a light whisk when you are ready to make the pancakes – a balloon whisk is all you need.
- Cook the pancakes over medium heat in a pan with a little melted butter or cooking spray until golden on both sides.Set them aside and cover with foil if you like, to keep them warm.
Nutrition
Premium
Hvad er den rigtige information, for du har denne opskrift, som er næsten identisk med den til Mexikanske Madpandekager, forskellen er bare, at den her er med 200 g Mel, og den anden er 500 g Mel… Det er da en rimelig stor forskel, især når Louise syntes at den her var for tyk, så kan jeg da bestemt ikke tænke mig til at tilføje 300 g Mel mere…
Jeg synes at dejen var meget tyk, så jeg tilsatte lidt ekstra mælk og smeltet smør. Derudover lidt mere salt:) så blev de rigtig fine.
Hej Louise
Ej virkelig? 🙂 Jeg har lavet dem så mange gange, og synes dejen er dejlig tynd 🙂
Men dejligt du lige fik justeret den efter din smag 🙂
Warm wishes, Dianna