As life gets busier for everyone in our household, it becomes harder to find time to connect as a family. We try to eat dinner together at the table every night but after long days at work and other various activities our evenings can be nothing short of chaotic. Our solution has been to dedicate at least one weekend morning to a family breakfast where we take a little more time than just throwing some cornflakes in a bowl.
We have a number of favourite eats and I’ll share them all with you over time, but this recent addition of savoury pancakes has been a real winner.
Born of a craving for something savoury but there were only three rashers of bacon in the house, combined with a late night Pinterest session where I stumbled upon a recipe for savoury waffles that had me drooling, these pancakes were a big hit.
We regularly have these divine blueberry gingerbread pancakes from Chelsea Sugar NZ and the batter turns out perfectly light and fluffy every time, so I adapted this recipe to suit the savoury ingredients. Served with the teeniest drizzle of maple syrup (because its pancakes, you have to have a little maple!) and either a poached or fried egg on top with the yolk oozing seductively down over the stack, these pancakes are superb.
While we haven’t strayed much from the flavours combinations in this recipe I think they would, like so many other baking recipes, be just as delicious with any number of ingredients. As long as you have a really good base recipe, similar to my scone and muffin recipes featured earlier, then you can be as creative or as simple as you like with how you flavour them. Thats the brilliance of baking – its really only limited by your imagination. Or your cravings 🙂
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Serves: 12 large pancakes
- 2 cups plain flour
- 2 tsp baking powder
- 2 tbsp sugar
- 1 cup buttermilk
- 3 eggs
- 2 tbsp melted butter
For savoury pancakes: - 3 rashers streaky bacon
- ¼ brown onion
- 8-12 sundried tomatoes
- 100g feta (optional)
- a handful of chives or garlic chives
- a few sprigs of fresh parsley
- ¼ tsp salt
- freshly ground black pepper
- eggs to serve
- maple syrup to serve
- oil and butter for cooking the pancakes
- Cook the bacon in a frypan over a medium heat until just cooked. Allow to cool slightly then roughly chop. Finely dice the onion and sundried tomatoes. Cut the feta into small cubes and finely chop the herbs. Set aside.
- Put the flour, baking powder and sugar into a bowl and stir it with a whisk to remove any lumps.
- Pour in the buttermilk and break in the eggs. Bring the ingredients together with a whisk until you have a smooth batter, then stir in the melted butter.
- Stir through the savoury flavourings. Add the salt and grind on some pepper to taste.
- Heat a large fry pan over a medium heat. Drizzle in a small amount of oil and a ½ tsp of butter. Once the butter is melted put large spoonfuls of pancake batter into the pan and shape into rough circles. Cook gently until you start to see small bubbles appearing in the centre of each pancake. Turn over gently and cook on the other side until lightly golden.
- Set aside to keep warm and cook the rest of the pancakes, adding a little more oil and butter to the pan as necessary.
- Once all the pancakes are cooked, add another dash of oil and cook the eggs to your liking.
- To serve, pile the pancakes on to serving plates, drizzle with just a little maple syrup and top with a fried egg. Sprinkle a little salt and freshly ground pepper and enjoy.
To make fruit pancakes increase the sugar in the base recipe to ½ cup stir through 1 cup of your chosen fruit - some delicious options include blueberries, sliced strawberries, sliced banana, or sliced peach.
If you don't have buttermilk, you can make your own or substitute it. I found a recipe on how to make your own buttermilk and some handy suggestions on www.thekitchn.com
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