As much as I like sweet pancakes, savory pancakes are also a great dish to serve on a weekend brunch or breakfast.
The recipe that follows is a variation of my previous recipe, for corn-pesto pancakes. Here I’ve used peas instead of the corn, replaced the cornmeal with whole wheat flour and desiccated unsweetened coconut, and the citrus in the pesto was replaced with pickled cherry peppers.
Obviously, the result is quite different, yet similar in the wonderful flavors and ease of preparation.
I’m sure you’ll think the same once you’ll prepare these tasty pancakes.
Notes:
* I prefer not to add cheese to the pesto, as it keeps better without it. The cheese can be added before using, though here I didn’t add any.
* Any other homemade pesto, or good quality store bought, can be used instead of the one suggested here.
* The addition of desiccated coconut may seem odd, but adds wonderful subtle flavor and texture, and for the health conscious, some extra fiber. I urge you not to skip it. I will no doubt use it again in other pancakes I’ll be making, sweet versions included.
* I’ve used frozen peas and pearl onions mix. If you can’t find this specific combination, use frozen peas with the addition of a bit of cooked or gently fried onions.
* Leftover pesto can keep, in an airtight container in the fridge, for up to two weeks. (Place plastic wrap directly on top to keep the green color.)
Makes: 2 cups pesto, 12 medium pancakes
Prep time: pesto: 15 minutes, pancakes: 15 minutes
Frying time: 15 minutes
Ingredients:
For the almond cherry pepper pesto:
3 cups basil leaves
3 cloves garlic
5 pickled mild cherry peppers
1 Tbs salt
½ tsp freshly ground black pepper
1/3 cup olive oil
½ cup slivered almonds
For the pancakes:
1 L egg
½ cup milk
½ tsp salt
¼ tsp freshly ground black pepper
1 Tbs oil
1/3 cup almond cherry pepper pesto
1/3 cup whole wheat flour
1/3 cup desiccated unsweetened coconut
1 tsp baking powder
1 cup frozen peas and pearl onions, thawed
Oil for frying
For serving suggestions: fresh goat cheese, pickled cherry peppers, poached eggs (see THIS RECIPE for instructions if needed), crispy bacon
1. The pesto: place all the ingredients in a food processor bowl, fitted with the metal blade. Blend to a fairly coarse consistency, scraping the sides of bowl a few times. Keep 1/3 cup at room temperature for the recipe. Transfer the rest to an airtight container and keep in the fridge for up to two weeks.
2. The pancakes: in a large bowl, whisk the egg with the milk. Add the salt, pepper, oil and pesto and whisk again. Add the flour, coconut and baking powder and mix well. Add the peas and pearl onions and mix gently.
3. Pour oil for shallow frying into a large pan and heat over medium flame. Pour about ¼ cup portions of the mixture to the pan and fry until the pancakes are golden on both sides, adding oil if needed. Transfer to a work surface lined with paper towels, to absorb extra oil.
4. Serve warm, as is, or with the serving suggestions mentioned above.
Those are gorgeous Ronit and that photo with the egg makes me want to make them right away. I love pesto and love using for other dishes besides adding to pasta. This sounds really delicious.
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Thank you Suzanne! 🙂
The pancakes were very tasty indeed, and I will definitely make them again – or another version of them…
I totally agree about using pesto as an ingredient. It adds so much. 🙂
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This sounds like something I might find on a gourmet restaurant menu…yummy.
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Thank you Karen. I’m glad you liked the recipe. Actually, I used to make such experiments with pancakes when I worked as a restaurant chef, so I guess the habit stayed! 🙂
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I think it has…what a delicious sounding meal.
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This looks so yummy!!
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The bacon and egg looks incredible 😍
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Thank you! 🙂
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Thank you, so nice to hear! 🙂
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Yumm!
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Thank you Lina! 🙂
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Looks so good!
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Thank you! 🙂
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Welcome!
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Ronit, Those pancakes with the cute peas peeking are just so delicate and beautiful. Your pesto looks so vibrant and using it in the pancakes must add so much to the taste!
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Thank you Sandhya! I’m glad you liked the recipe. You’re right, the pesto adds a lot. I love having some variation of it always at hand. 🙂
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Brilliant recipe Chef Ronit!
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Thank you Cheryl. I’m glad you liked the recipe. 🙂
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Yes it is fabulous!
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Poached eggs rule! ;->
Virtual hugs,
Judie
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The sure do! 🙂
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Very nice and healthy!
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Beautiful recipe, Ronit! Such diverse flavorful ingredients. Wonderful photos too!
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Thank you Lana. I’m glad you liked the recipe and photos. The flavors are indeed diverse and yet work so well together. 🙂
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These are gorgeous Ronit! I can’t wait to make them. And everything is better with an egg!
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Thank you Lisa! I’m glad you liked the recipe. I hope you’ll enjoy the results. I’ll be happy to hear your comments.
You’re absolutely right, everything is better with an egg! 🙂
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These look so delicious Ronit! I never think of making savory pancakes, and I love the idea of using the pesto in them. Yum:-)
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Thank you Antonia!
Savory pancakes are so perfect for an easy brunch or even a light lunch, I highly recommend trying. 🙂
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These are awesome 🙂
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Thank you Freda! 🙂
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Oh my goodness, Ronit, these savory pancakes look so~ good! Yum! 🙂
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Thank you Fae, I’m glad to hear you liked the recipe.
I wasn’t sure how the pancakes will turn out, but was very happy with the results. 🙂
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This is happening! I’ll have to swap out the wheat for almond flour to de-glutenize 😊
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Glad to hear, I hope you’ll enjoy the results. 🙂
By the way, I’m not sure the almonds alone can hold the mixture. I suggest also using gluten-free cornmeal.
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Peas are such a lovely ingredient to add texture. Well done! 🍓
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Thank you Gail. I’m glad you liked the idea! I agree, peas have such a great texture. I also loved how their taste worked so well with the other ingredients. It’s a keeper. 🙂
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I love pancakes..this savory version looks yum I should try this
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Thank you Vidya! I hope you’ll enjoy the results. I’ll be happy to hear your comments. 🙂
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great savory spin, I love the idea of adding pesto.
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Thank you Beata. I’m glad you liked the recipe. Pesto is a great ingredient. I use it in many dishes and highly recommend it. 🙂
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The savory pancakes look wonderful. I think that I may have made something similar to them–but I called it a fritter.
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I was debating about the term, but these really look more like pancakes. “Fritters” is a term I use for the more chunky/heavy type.
I guess all are interchangeable after all and the most important thing is the taste. 🙂
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This looks very good, Ronit, and I’m not much of a pancake person. I really do like the cherry pepper pesto. I just so happen to have a few jars of the peppers that I pickled last fall, waiting for a purpose. Can’t wait to tell them the news. 🙂
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Thank you John, I’m glad I was able to give a bit of an inspiration. Hope the peppers took the news well! 😀
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I could litteraly like all your post 🙂 Sabrina, your new follower.
http://OrganicIsBeautiful.com
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Thank you Sabrina, for a great compliment. 🙂
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I have just had supper yet Here I am salivating in front of my screen… Boy, these sure sound delicious!
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lol yes, it happens a lot when looking at cooking blogs! 🙂
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so impressive and love this pancake!
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Thank you Nisha, I’m glad you liked the pancakes. They were very tasty. 🙂
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