Savory Pancakes with Two Toppings
Savory mini pancakes are so good you can enjoy them plain, but why not with toppings.
Servings 4 people
Calories 50kcal
Ingredients
- 1 egg
- 200 millilitres milk
- 25 grams oil
- 4 grams salt
- 5 grams baking powder
- 100 grams flour
Spinach topping
- 200 grams baby spinach rinsed and chopped
- 1 tablespoon oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 pinch salt
- 1 pinch red pepper flakes
- 1 pinch black pepper
- 1 tablespoon mozzarella for garnish
Ground Beef topping
- 250 grams ground beef
- 1 tablespoon oil
- 1 onion chopped
- 1 garlic clove minced
- ½ teaspoon salt
- 1 pinch black pepper
- 1 pinch red pepper flakes
- 1 pinch cumin
- ½ teaspoon thyme
- 1 tablespoon parsley for garnish
Instructions
Pancake batter
- Start with breaking the egg into a mixing bowl and whisk lightly with a pinch of salt
- Add the milk and the oil, mix.
- Make sure to add the flour gradually.
- Add about half and whisk to combine.
- Add the baking powder together with the flour.
- Then add the rest of the flour and whisk until no lumps are left.
- Once the batter is ready if the texture is too thick you can add more milk.
- The batter should be thinner than the cake batter.
- Heat a skillet over medium heat. Add about a teaspoon of oil and spread it around the skillet.
- Then add about 1½ teaspoon of batter lumps on the skillet and cook until you notice little bubbles that start to pop and leave holes in the batter.
- Flip sides and add spinach or ground beef topping of your choice. Cook for 2 more minutes. Remove from heat when pancakes turn golden brown on both sides. Repeat until the batter is finished.
Spinach Topping
- Mix all the spinach topping ingredients, except the cheese.
- Place the spinach topping to cover the mini pancake just after one side is flipped over. Sprinkle with grated mozzarella. Cover with a lid and cook until the cheese starts to melt and the bottom of the pancake is golden brown.
Ground Beef Topping
- Add the ground beef to a saucepan and cook with oil until the meat browns.
- Add the chopped onion and continue to cook until the onions become translucent.
- Add the minced garlic and saute for another minute.
- Finally, add all the spices and mix to combine.
- Place the ground meat topping to cover the mini pancake just after one side is flipped over. Sprinkle with chopped parsley. Cover with a lid and cook for 2 minutes or until the bottom of the pancake turns golden brown.
Notes
- Use good quality ingredients. Check the expiry date of your baking powder.
- Sieve the flour
- Make sure the eggs are at room temperature
- You can use vegetable oil or butter. If you are using butter melt it over medium heat and set it aside to cool before adding to the batter.
- If you want you can sieve the batter to make sure you get rid of the lumps.
- Another thing you can do is to use a hand blender.