Most of the time when I make pancakes, I am making sweet ones. This time though, I opted for savoury pancakes, i.e. without sugar, but instead with lots of sun-dried tomatoes, cheese and parsley.
I made quite a lot of them and I must admit that despite giving away some to a neighbour and my family, I still had enough left to eat for two days.
On the first day, I ate the pancakes only by themselves. On the second day, I served them for dinner as an addition to roasted chicken legs. Both ways of serving were equally tasty.
Ingredients for sun-dried tomato pancakes.
- 8 big halves of sun-dried tomatoes in olive oil brine
- 3 tablespoons of fresh parsley
- 1 egg
- 1 teaspoon of soda
- 250 g all-purpose flour
- 400 ml milk
- 1 tablespoon of lemon juice
- 1 tablespoon of butter
- 5 tablespoons of grated Cheddar
- 1/2 teaspoon of salt
How to make sun-dried tomato pancakes.
Pour the milk into a plastic bowl, add lemon juice and set it aside for 20 minutes. After that time, add flour, melted butter, egg, soda and salt to it. Mix all the ingredients thoroughly so that there are no lumps in the batter. It is best to do this with a mixer.
Add finely chopped sun-dried tomatoes, grated cheese and chopped parsley to the smooth batter. Mix and set it aside for 30 minutes.
After 30 minutes, you can start frying the pancakes.
Put a non-sticky pan on the heat, warm it up and when it’s hot, place the pancakes in it with a spoon. Fry the pancakes over a low heat until golden brown on both sides.
Serve the pancakes by themselves or as an addition to other dishes.
Good to know when making sun-dried tomato pancakes.
You can replace Cheddar cheese with Emmental, Gouda or Edam cheese.
I fried the pancakes on a non-sticky pan without grease. I added a little butter to the batter, which helped the pancakes getting golden brown while frying.
The size of the cakes depends on you. The ones I fried were quite thin and medium-sized.
Do you like sun-dried tomatoes? If so, try our recipe for Sun-dried tomato buns.