Pancakes don’t just have to be enjoyed with maple syrup, lemon and sugar; they can also make a very tasty savoury treat. Even better is that the basic batter mixture doesn’t take long to whip up and only requires a few staple kitchen ingredients such as eggs, flour, milk and oil or melted Stork Margarine.
Batter can be covered at room temperature for a couple of hours, or kept in the fridge for up to 24 hours until required. There are two schools of thought about leaving batter to rest. Some people believe there is no benefit in this whatsoever, whilst many chefs swear the best pancakes are made using rested batter. Our advice is that you should let the batter rest for around 20-30 minutes, to allow the batter to become more elastic.
Non-stick pans are a good solution for cooking your pancakes. If you are concerned they may stick as time goes on, you could invest in a steel or cast-iron pan since these don’t leave any residue on your food and can last for years. The best way to keep your pan in top condition is to coat the surface with oil, bake it in a hot oven for an hour and then wipe with kitchen paper.
This coats it much like the surface of a non-stick pan and you can do this as often as you like. Avoid leaving it to soak and only quickly clean with hot water, never use washing up liquid, as this can affect the pan’s non-stick properties.
The pan must be hot enough to start cooking the batter as soon as its poured in so that it sets evenly. First add some oil and Stork Margarine to the pan and heat. Ensure that the buttery oil is hot enough by pouring a few drops of batter into the pan. If the batter sizzles once it hits the pan, it is ready and you can add the batter.
The best way to ensure that the mixture is spread evenly on the pan is to tilt it as you pour some (not all) of the batter in and then gently moving the pan around to allow the liquid to cover the entire pan. Once you have coated the pan with a fine layer, you can add the rest of the batter by using a similar tilting movement. Savoury pancakes are often served rolled up or folded in half, which is easy to achieve.
Simply season your pancake once it has cooked, fold it in half and then fold that half in half again to create a triangular shape. There are a variety of ways to cook pancakes not just as a stand-alone dish, but as an accompaniment to a meal or with added savoury ingredients. Should you want to be extra adventurous and create a whole meal from a pancake, just add ingredients of your choice.
You can try spinach pancakes, spicy potato pancakes or chicken and asparagus pancakes. For any of these dishes add a Knorr Chicken Stock Pot or Knorr Vegetable Stock Pot to maximize the flavour.
Our favourite is an indulgent Chicken, Mushroom and Blue cheese Pancake.
This recipe is perfect in flavour and texture: a creamy base of Knorr Creamy Cheese Sauce, a tangy kick from the blue cheese and a final crunch from flaked almonds. Use Knorr Chicken and Mushroom Pan Dry Cook-in-Sauce to maximise the savoury flavour from the chicken. Butternut squash and feta cheese pancakes cooked with a Knorr Vegetable Stock Pot taste amazing, with the Stock Pot enhancing the flavour of the squash.