Despite Mitch Hedberg’s assertion that excitement over pancakes fades halfway through, we never get sick of them—so much so, in fact, that today we’re revisiting our puffed pancake post from Jan. 27th. One of the great things about pancakes is that they belong in the same culinary family tree as bread and pie, meaning they’re delicious not only with sweet ingredients, but also with savory. And for this savory lunch recipe, we also took advantage of the fact that puffed pancakes lie somewhere between pancakes and frittatas, and added some typical frittata ingredients.
Here’s the modified recipe, adapted from our original post:
2 tsp. sugar
3/4 c milk
1/2 tsp. vanilla
feta, cheddar, and parmigiano-reggiano cheeses, crumbled coarsely
3/4 c flour
1/4 tsp. salt
1 tsp. cinnamon
2 links of sausage, cut into 1/2-inch pieces
1. Preheat oven to 425º F.
2. Whisk together wet ingredients.
3. In a separate bowl, whisk together dry ingredients. Combine with wet ingredients until just mixed.
4. Cook sausage in skillet until browned. Pour in batter over sausage pieces.
5. Bake in oven for 16–18 mins, until center of pancake is cooked. (The toothpick test works for this: stick a toothpick in the middle, and if it comes out clean, it’s done.) The pancake will deflate a little while it rests, and that’s OK.
6. Enjoy like blinis with a dollop of sour cream on top!
What will you put in your savory puffed pancakes?