Mixed herb and parmesan pancakes
These mixed herb and parmesan pancakes combine fresh basil, parsley, and oregano with rich parmesan to create a savory dish perfect for any time of day. Easy to make, they are a delightful twist on traditional pancakes.
Cook time 42 min
Prep time 10 min
Ingredients:
1.50 cups milk (1% fat)1 egg
2 cups self-raising flour
1 tsp baking soda
1/4 cup sugar
1 tbsp butter
1/2 cup basil leaves
1/2 bunch fresh parsley
1/3 cup dried oregano
1 cup scallions
1/2 cup grated parmesan cheese
2 garlic cloves
Looking to elevate your breakfast game with a savory twist? These mixed herb and parmesan pancakes are the perfect solution. Packed with fresh herbs, aromatic garlic, and the rich flavor of parmesan cheese, these pancakes are a delectable treat that you can enjoy any time of the day. They're simple to prepare and will leave your kitchen smelling amazing!
Instructions:
- Finely chop the fresh basil leaves and parsley.
- Chop the scallions into small pieces.
- Mince the garlic cloves and set aside.
- In a large mixing bowl, combine the self-raising flour, baking soda, and sugar. Stir well to ensure even distribution of the dry ingredients.
- In another bowl, whisk together the milk and egg until they are well combined.
- Gradually add the wet mixture to the dry mixture, stirring constantly to avoid lumps. Mix until you have a smooth batter.
- Fold in the chopped basil, parsley, oregano, scallions, grated parmesan cheese, and minced garlic into the batter. Mix until evenly distributed.
- Melt the 1 tablespoon of butter and add it to the batter. Stir until well incorporated.
- Heat a non-stick skillet or griddle over medium heat. You can lightly grease it with additional butter or cooking spray if desired.
- Pour approximately 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles start to form on the surface and the edges begin to look set, around 2-3 minutes.
- Flip the pancakes and cook for an additional 1-2 minutes until golden brown and cooked through.
- Serve the mixed herb and parmesan pancakes warm. They can be enjoyed on their own or with your favorite accompaniments such as a dollop of sour cream, a sprinkle of extra parmesan, or a drizzle of olive oil.
There you have it—a delicious recipe for mixed herb and parmesan pancakes that will delight your taste buds. With their savory flavors and light, fluffy texture, these pancakes are sure to become a staple in your recipe collection. Pair them with a fresh salad for a complete meal or enjoy them on their own for a satisfying snack. Happy cooking!
Mixed herb and parmesan pancakes FAQ:
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm them in a skillet over low heat or microwave them for 30 seconds to 1 minute.
To make gluten-free mixed herb and parmesan pancakes, substitute the self-raising flour with a gluten-free all-purpose flour blend. Ensure the blend contains a leavening agent, or add baking powder as needed.
Yes, you can substitute fresh herbs with dried ones, but use them in smaller amounts—typically about one-third of the amount of fresh herbs. For example, use 1-2 tablespoons of dried herbs instead of the fresh ones.
The pancakes are done when they are golden brown on both sides and bubbles form on the surface before flipping. The edges should look set. If you're unsure, insert a toothpick; it should come out clean.
A medium-sized non-stick skillet or griddle, approximately 10-12 inches in diameter, works best for cooking these pancakes. This size allows for even cooking and gives enough space for flipping.
Tips:
- Use fresh ingredients: For the best flavor, always use fresh herbs and high-quality parmesan cheese.
- Don't overmix the batter: Once you add the wet ingredients to the dry, mix just until combined. Overmixing can result in tough pancakes.
- Preheat the skillet: Make sure your skillet or griddle is properly preheated before you start cooking. This ensures even cooking and nicely browned pancakes.
- Use a ladle for even portions: Using a ladle or measuring cup to pour the batter onto the skillet helps to keep the pancakes uniform in size.
- Keep pancakes warm: If cooking in batches, keep the finished pancakes warm in an oven set to low heat (about 200°F) until all are cooked.
Nutrition per serving
6 ServingsCalories 330kcal
Protein 12g
Carbohydrates 54g
Fiber 5g
Sugar 12g
Fat 7g
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