11 best savory pancake recipes


Hearing “pancakes” can trigger visions of piles of dripping syrup for breakfast, but savory pancakes are just as good, if not better, and you can find them all over the world.

Pancakes and pancakes are truly a universal symbol of delight: just about every culture has its own interpretation of a flatbread made with dough that has been toasted until hot and crisp. But while there will always be a place for banana pancakes and strawberry blintzes, we believe the best versions come in the form of tasty variations. From Vietnamese banh xeo to Russian blini, here are some of our favorite recipes.

Perfect banh xeo, or Vietnamese rice pancakes, must be incredibly thin and incredibly crispy. They are made with a combination of rice flour, water, and turmeric, filled with shrimp or pork and bean sprouts, and wrapped in lettuce or mustard leaf. Serve them with a sweet and sour fish sauce for dipping. Get the Banh Xeo recipe.

The French pancakes that we know well: round flour sheets, Egg, and the milk filled then folded in quarters, come from the south of Brittany. But in the north, there is the galette, made from buckwheat, stuffed with ham, cheese, spinach or ratatouille, and folded into a square. For a real full cake, crack an egg on it. Get the Breton pancakes recipe.

Legend has it that Pizza evolved from the scallion pancake, which was brought to Italy from China by Marco Polo. We cannot corroborate this, but we can confirm that the humble flatbread makes an ideal breakfast with soy milk or rice porridge. (Or try it wrapped around the egg and pork bristle!) Get the Pancakes with shallots recipe.

Take a trip to the Ligurian coast with this humble pancake made with nothing more than chickpea flour, water and olive oil. It’s a must-see in Genoa, Italy, where it’s called farinata and infused with rosemary, as well as in Nice, France, where it is called socca, and often served in the street in paper cones and watered with cold Pink. Get our socca recipe.

If you’ve ever eaten Ethiopian or Eritrean food, you are familiar with injera, the unique spongy and sour flatbread made from teff flour that performs the triple function of plate, utensil, and food. It can be difficult to prepare due to its obscure ingredients and fermentation process. injera recipe illustrated step by step will help. But you can also make a similar Somali flatbread called canjeero Where lahooh it’s much easier and just as tasty. Get the Somali Injera Recipe.

Potato pancakes are not just a Hanukkah speciality; in addition to their importance in Jewish culture (where they are known as latkes), they also occupy a historic place in most of the cuisines of Central and Eastern Europe. Enjoy the grated potato pancakes simply with sour cream, or make them as an appetizer with smoked salmon, crème fraîche and caviar. Get the latkes recipe.

Dosa, the fermented pancake which is a specialty of South India, comes in many forms. One of our favorite variations is the rava back, which is made with semolina in addition to rice flour, but the standard version is also excellent. Serve one or the other plain on the side chutney, or top it with a variety of vegetables, like the potato and chickpea masala. Get the Dosa recipe.

Unlike the standard American pancake, this Japanese food is made with savory ingredients such as eggs, dashi, and shredded cabbage, and the batter mixes with shrimp, squid, octopus, and / or pork belly before grilling them (really, almost any protein you have on hand works, so it’s perfect for using leftovers). It’s topped with bonito flakes, Kewpie mayonnaise, and a sweet okonomiyaki sauce. Get the okonomiyaki recipe.

Unlike most pancakes and pancakes, Russian blinis are made from a leavened dough with Yeast. Although wheat flour is the most popular, blinis can be made with all kinds of flour, including buckwheat, millet, oatmeal, and our favorite, cornmeal. Caviar is the traditional topper. Get our Cornmeal Blini recipe.

These Korean pancakes can contain any veg you want to throw at them; Pajeons with scallions are common, but our editor likes zucchini and carrots in the mix. The seafood versions are also popular – really, anything that goes into a crispy, flavorful pancake is bound to be delicious, even before you add an addicting sauce. Get the Jeon recipe with vegetables, and try it Gamja Jeon recipe also (made with potato and onion, no need for flour).

Made of a masa harina dough, pupusas increase the setting by being stuffed with a tasty filling (such as cheese or meat) before being cooked on a hotplate. As this recipe proves, you can change the stuffing as you see fit: try beans, leftover chicken, or whatever else you have on hand. Top with salsa and a crunchy curtido or coleslaw. Get the pupus recipe. (And don’t sleep arepas That is.)


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