Sundried tomato and parmesan pancakes are savory, fluffy pancakes packed with tangy tomatoes and nutty parmesan. Mix the batter, fry and serve with pesto or cheese.
Easy Made Sundried Tomato and Parmesan Pancakes
Description
Sundried tomato and parmesan pancakes are savory, fluffy pancakes packed with tangy tomatoes and nutty parmesan. Mix the batter, fry and serve with pesto or cheese.
Ingredients
Instructions
Prepare the Batter
Whisk 1 cup of all-purpose flour, 1 teaspoon of baking powder and 1/2 teaspoon of salt. In a separate bowl, combine 1 cup of milk, 1 large egg and 2 tablespoons of melted butter. Gradually mix the wet ingredients into the dry ingredients until smooth. Stir in 1/4 cup of chopped sundried tomatoes and 1/4 cup of grated parmesan cheese. (Similar to the Spinach and Feta Pancakes recipe)
Tip: Avoid overmixing to keep the pancakes light and fluffy.
Preheat the Pan
Heat a non-stick frying pan over medium heat. Lightly grease it with butter or oil.
Tip: Use a small amount of butter to avoid excessive browning.
Cook the Pancakes
Pour 1/4 cup of batter onto the hot pan for each pancake. Cook for 2-3 minutes until bubbles form on the surface and the edges set. Flip and cook for 2 minutes until golden brown. Repeat with the remaining batter. (Similar to the Mushroom and thyme pancakes recipe)
Tip: Keep cooked pancakes warm in a low oven while finishing the batch.
Serve and Garnish
Serve the pancakes warm, topped with pesto or extra-grated parmesan.
Tip: Pair with a side salad for a complete meal or enjoy as a standalone dish.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 210kcal
- % Daily Value *
- Total Fat 8g13%
- Cholesterol 40mg14%
- Total Carbohydrate 25g9%
- Sugars 2g
- Protein 9g18%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Helpful Tools:
mixing bowl, whisk, frying pan, spatula
