recipes for savoury pancakes?

Question

I have just bought some of the above pancakes and looking for some recipes for a main meal pls.

Answer 1

Log Cabin Buckwheat Pancakes

Ingredients:
1 1/2 cups of buckwheat flour
1 1/2 cups of soymilk
1 tbsp of vegetable oil
1 tsp of baking powder
1/2 cup of crushed walnuts

Directions:
Mix together the dry ingredients. Add them to the wet ingredients and mix well. Add small dollops of the pancake batter to a hot greased pan. Brown the pancakes on both sides.
http://www.mamashealth.com/recipe/pancake/

Chickpea Pancakes

Ingredients (get from Indian grocery store)
1 Cup Besan (Chickpea Flour)
1 Carrot Grated
1 Green Chili: Finely Chopped
1/2 Medium Onion Finely Chopped
Fresh Coriander: Finely Chopped
3 inches bottle gourd grated
Water to add
Salt and Red Chilies to taste.
Oil to fry

Method:
add all the ingredients together except water.
Add water slowly and make the batter to a consistency of soup. / crepes batter.
Beat the batter for 2 mins with hand.
Heat a griddle.
Put 1 tsp oil over it and spread it. Then lightly remove the excess oil by wiping with a towel.
Put one big ladle of batter and spread it on griddle.
The heat should be medium so that it doesn't burn.
put 1 tsp oil on the corners of the pancake.
Once it gets browned from one side turn it over and cook from the other side.
Put one more tsp of oil.
Once brown spots appear take it off from the griddle.
Serve hot with tomato ketchup or tomato salsa/ hot sauce or coriander chutney.

Pumpkin Pancakes

Ingredients:
1 cup of soy milk
2 eggs
1/2 cup of canned or freshly cooked pumpkin
1 tsp of cinnamon
1 tsp of nutmeg
1 tsp of powdered ginger
2 tbsp of brown sugar
1 tsp of baking soda
2 cups of Bisquick

Directions:
Mix together the dry ingredients.
Add dry ingredients to the wet ingredients and mix well.
Add small dollops of the pancake batter to a hot greased pan.
Brown the pancakes on both sides.
http://www.mamashealth.com/recipe/pancake/pumpkin.asp

Blueberry Gingerbread Pancakes

Ingredients:

2 cups flour
1 1/2 teaspoons baking powder
1 1/4 teaspoons ground ginger
3/4 teaspoons pumpkin pie spice
1/4 teaspoons baking soda
1/4 teaspoons salt
3/4 cup light molasses
3/4 cup buttermilk
2 eggs
3 tablespoons vegetable oil
2 cups blueberries
additional vegetable oil
butter and maple syrup

Preparation:

Mix first six dry ingredients in medium bowl and blend well.

In a large bowl, whisk molasses, buttermilk, eggs and 3 tablespoons vegetable oil. Add dry ingredients and whisk just until smooth. Fold in blueberries.

Brush nonstick skillet with vegetable oil. Allow 3 tablespoons batter for each pancake. Cook about a minute and a half on each side. Keep warm in 200 degree oven. Serve with butter and maple syrup.

Copycat IHOP Harvest Grain & Nut Pancakes

3/4 cup Quaker Oats
3/4 cup whole-wheat flour
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups buttermilk
1/4 cup vegetable oil
1 egg
1/4 cup sugar
3 tablespoons finely chopped blanched almonds
3 tablespoons chopped walnuts

Lightly oil a skillet or griddle, and preheat it to medium heat.
Grind the oats in a blender or food processor until fine, like flour.
Combine ground oats, whole wheat flour, baking soda, baking powder and salt in a medium bowl.
In another bowl combine buttermilk, oil, egg and sugar with an electric mixer until smooth.
Combine dry ingredients with wet ingredients, add nuts and mix well with mixer.
Ladle 1/3 cup of the batter onto the hot skillet and cook the pancakes for 2 to 4 minutes per side or until brown.
10 min 5 min prep 4-8 servings
Source(s):
http://www.recipezaar.com/63138...

Brown Sugar Shredded Wheat Pancakes

Ingredients:
4 large shredded wheat biscuits, crushed
1 cup of flour
1 tsp of baking soda
2 eggs
1 tsp of vanilla extract
1 tbsp of brown sugar
1 tsp of vegetable oil

Directions:
Mix together the dry ingredients.
Add dry ingredients to the wet ingredients, mix well and allow the batter to stand for 15 minutes.
Add small dollops of the pancake batter to a hot greased pan.
Brown the pancakes on both sides.
http://www.mamashealth.com/recipe/pancake/scream.asp


Injera (Ethiopan)

For the Injera:
(must be prepared 2 to 3 days ahead of use)
1 1/2 lbs. teff (grain found at health food stores)
1 qt. of water
Salt

Serves 6 to 8
Prepare the Injera:

Mix the teff and water and let stand at room temperature in a covered glass or ceramic bowl for three days. When the mixture bubbles, it should smell a bit sour, and have the consistency of pancake batter. Mix in about 1 tsp. of salt. This should stop the fermentation. You must immediately cook the teff. Oil the bottom of a large, heavy-bottom frying pan (cast-iron is best). Heat the pan at a medium-high temperature, when a few drops of water sizzle away quickly, it is hot enough to begin. Then pour in enough batter to cover the base of the pan. Cook until holes form on the face of the injera and the edges lift from the pan. Do not turn over. Remove and let cool.

Answer 2

1

Answer 3

You want a main meal.
Take minced chicken or boneless chicken, cut in very fine pieces. Put some vinegar[any] and keep aside till you are ready]
Onion, diced.
Ginger, garlic to taste.
salt and pepper as per taste.
A large pinch of all spice.

Saute the onions. Add rest of ingredients. Saute some more. Cover. Keep heat low.Cook till chicken is well done and cooked. Check to see there is no "pink"chicken left.
You can add some diced tomatoes if you like at this stage and stir cook till tomatoes are done.

It is ready for the meal.

For desert: put some fruits on pancakes. Like black currants. blue berries or strawberries. And the same jam maybe.

Have a good meal.

Answer 4

If you mean savoury fillings for pancakes, I like:
1) chili con carne, with grated cheddar cheese on top
2) chicken and mushroom in white sauce
To make into a main meal, serve with mixed salad and/or jacket potato/garlic bread/chips. Bon appetit!

Answer 5

GERMAN FRIED POTATO PANCAKES

5 lbs. potatoes
2 lg. sweet onions
2 lg. eggs
1/2 c. self-rising flour
Salt & pepper to taste

Grate potatoes and onions together. Pour off excess juice, mix in eggs then add enough flour to thicken. Salt and pepper to taste. In large iron skillet, heat cooking oil; drop mixture into hot oil (about 2 inches pancakes). Brown to crisp on both sides. Serve hot.

Answer 6

Savoury pancakes might include chopped green onion, goat cheese and a filling of meat or chicken. I think of them as being crepe-like and have made crepes with a bechamel sauce and filled with asparagas and chicken, or a more robust sauce such as a cabernet with mushroom and onion, or steak.

Answer 7

Instead of using milk for the batter, use heavy cream. It makes the pancakes "poofier" and have almost a buttermilk type taste.

Answer 8

I use Duck Eggs and use mixed vegetables with peppers and sometimes potato.

Basically the leftovers like in Chinese Mixed Fried Rice, Paella, so crispy stir-fry veggie works well.

Answer 9

instead of using cannaloni, place ur bolognese mixture in the middle and roll them up, place in a oven dish, pour cheese/white sauce on top sprinke wid cheese. yummm