Salty Pancakes from the Oven
Updated: Oct 22
## Oven-Baked Savory Pancakes: A Delicious Twist on Tradition
Oven-baked savory pancakes present a delightful and innovative variation on the traditional pancake, which is often associated with sweet flavors and morning meals. These pancakes are not only a creative alternative but also a satisfying dish that can be enjoyed at any time of day. The incorporation of a blend of mushrooms and minced chicken introduces a hearty element, transforming the pancake into a more substantial meal that is both nutritious and flavorful.
The rich béchamel sauce that crowns these pancakes adds a creamy texture and enhances the overall taste profile, making each bite a delightful experience. The béchamel, a classic white sauce made from butter, flour, and milk, serves as the perfect complement to the savory ingredients, providing a luxurious finish that elevates the dish.
Ingredients
To create these delectable oven-baked savory pancakes, you will need the following ingredients:
- **Pancake Batter:**
- 1 cup all-purpose flour
- 1 cup milk
- 2 large eggs
- 1 teaspoon baking powder
- Salt and pepper to taste
- A pinch of garlic powder (optional)
- **Filling:**
- 1 cup finely chopped mushrooms (such as cremini or button mushrooms)
- 1 cup minced chicken (cooked and seasoned)
- 1 small onion, finely chopped
- 2 tablespoons olive oil
- Fresh herbs (like parsley or thyme) for added flavor
- **Béchamel Sauce:**
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk
- Salt, pepper, and a dash of nutmeg to taste
Cooking Instructions
1. Prepare the Filling
- In a skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent.
- Incorporate the mushrooms and cook until they are soft and any moisture has evaporated.
- Stir in the minced chicken, seasoning with salt, pepper, and fresh herbs. Cook until everything is heated through, then set aside to cool slightly.
2. Make the Pancake Batter:
- In a mixing bowl, whisk together the flour, baking powder, salt, pepper, and garlic powder.
- In a separate bowl, combine the milk and eggs, whisking until well blended.
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix; a few lumps are perfectly fine.
3. Prepare the Béchamel Sauce:
- In a saucepan, melt the butter over medium heat. Once melted, add the flour, stirring constantly for about 1-2 minutes to create a roux.
- Gradually whisk in the milk, ensuring there are no lumps. Continue to cook, stirring frequently, until the sauce thickens and coats the back of a spoon. Season with salt, pepper, and a dash of nutmeg.
4. Assemble and Bake:
- Preheat your oven to 375°F (190°C).
- In a greased baking dish, pour a thin layer of pancake batter to cover the bottom.
- Evenly distribute the filling over the batter, then pour more batter on top to cover the filling completely.
- Repeat this layering process if you have enough ingredients, finishing with a layer of batter.
- Drizzle the béchamel sauce generously over the top of the assembled pancakes.
5. Bake:
- Place the dish in the preheated oven and bake for approximately 25-30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
6. Serve:
- Allow the savory pancakes to cool slightly before slicing into squares. Serve warm, garnished with additional herbs if desired.
Conclusion
These oven-baked savory pancakes are not only a fantastic way to enjoy a unique meal but also a versatile dish that can be adapted with various fillings and toppings according to your preferences. Whether served for brunch, lunch, or dinner, they are sure to impress family and friends alike. Enjoy the delightful combination of flavors and textures that make this dish a standout choice for any occasion!
Ingredients: medium, total time: 2h, 4-5 servings
14-16 pancakes:
4 eggs
400 ml milk
400 ml sour water
pinch of salt
4 Tbsp Olive oil
400 g soft flour
Oil for frying
non stick pan
Filling:
800 g of minced chicken/ or minced meat usually
1 onion/ finely chopped
250 g of fresh mushrooms/ cut into slices
1 clove garlic/ minced
1 carrot/ finely chopped
salt and pepper to taste
2 - 3 Tbsp olive oil EVO
1 tsp oregano
Other:
100 - 150 g Parmesan cheese or something else
More: 100 ml of tomato purée
Preparation:
Start by preparing the pancakes.
Mix all the ingredients and fry them in a small amount of oil until they achieve a golden brown color on both sides, approximately 1-2 minutes over low to moderate heat. Allow them to cool.
Sauté the onion in oil for a few minutes, then add the minced chicken.
After 10 minutes, add the diced mushrooms and grated carrot, and continue cooking.
Once the liquid has evaporated, the mixture is ready to be used as filling.
Lightly grease the pan with oil, spread a spoonful of tomato purée on the bottom, fill all the pancakes, and arrange them.
Evenly spread a layer of tomato purée over the pancakes using a spoon.
Meanwhile, prepare the béchamel sauce.(see recipe
Preheat the oven to 180°C while preparing the sauce.
Once the béchamel sauce is ready, pour it over the tomato purée and gently shake the pan to ensure it blends thoroughly with all the ingredients.
Finish by sprinkling grated Parmesan cheese and oregano on top.
Bake the pancakes at 180°C for 35-40 minutes.
Buon appetito!
NOTE:
Consider using fresh sausages in place of minced meat and sausages.
As an alternative to carrots, you may opt to include finely chopped red pepper.
Store any leftovers in the refrigerator for up to 2-3 days, covered.
Do you want to try something a little different?
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