Stovetop Savory Pancakes with Cheese and Veggies
Soft and fluffy yeast-based pancakes cooked entirely on the stovetop, filled with bell peppers, parsley, mozzarella, and black olives. No kneading or oven required for a quick, satisfying meal any time of day.
Equipment
- 1 | Mixing bowl |
- 1 | Whisk |
- 1 | Sieve | for flour
- 1 | Small nonstick pan | with lid
- 1 | Ladle |
- 1 | Spatula | for flipping
Ingredients
- 1 | cup | warm milk |
- 1 | tbsp | sugar |
- 1 | tbsp | instant yeast |
- 2 | | eggs |
- 3 | cups | flour |
- 1 | tsp | baking powder |
- 1 | tsp | black pepper |
- 1 | tbsp | salt |
- 0.5 | tsp | oregano |
- 1 | tsp | paprika |
- 2 | tbsp | oil | plus more for cooking
- 1 | | red bell pepper | diced
- 1 | | green bell pepper | diced
- 1 | cup | parsley leaves | chopped
- 1 | cup | shredded mozzarella |
- 1 | cup | black olives | sliced
Instructions
- Mix warm milk, sugar, and yeast; let sit 10 minutes until foamy.
- Whisk in the eggs until fully combined.
- Sift flour, baking powder, black pepper, salt, oregano, and paprika into the wet mix.
- Stir in oil, cover, and rest 30 minutes until bubbly.
- Dice peppers, chop parsley, and prepare cheese and olives.
- Fold peppers, parsley, cheese, and olives into the batter.
- Oil a small pan, pour batter, cover, and cook on low until set.
- Flip, cook until golden on both sides, and repeat with remaining batter.
Notes
Store cooled pancakes in the fridge up to 3 days.
Reheat in a dry pan for soft texture.
Add extra flour if batter becomes too thin from vegetables.
Any melting cheese can replace mozzarella.
Reheat in a dry pan for soft texture.
Add extra flour if batter becomes too thin from vegetables.
Any melting cheese can replace mozzarella.