I started making savoury pancakes pretty much out of necessity. I'm sure we all remember the yeast crisis of Spring 2020. I started improving with the ingredients I had available. Now I know many others stopped finding flour too, but I was lucky as I bought megapacks from a local baker before the crisis hit. I didn't think to also buy lots of yeast so here I was in need of a solution.
Initially, I wanted to just make normal pancakes but after some consideration, I decided I wanted savoury pancakes to act as a side. I missed bread dearly so this seemed to be the right compromise. Only that after making the first batch of savoury pancakes, we became so addicted that we now make them every Sunday. They take just three ingredients (well four if you add the pinch of salt) and they are super easy to make. No machinery, no proofing, no waiting. Just a wooden spoon and a bowl.
How to make savoury pancakes
Are you ready? Because is as easy as 1-2-3.
Step 1 - Gather all your ingredients. In this case, we have a large pot of vegan soy yoghurt, all-purpose unbleached flour, baking powder and a pinch of salt.
I like to use 2 pots of unsweetened soy Alpro yoghurt which come in a 500 pot (17.5 oz) each. Whatever you do, make sure you get an all-natural soy yoghurt and not something sweet or fruity or your result will definitely not be savoury pancakes but the opposite.
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Step 2 - Mix all ingredients together in a bowl and mix with a wooden spoon (or a handheld whisk) until the flour is fully incorporated.
Step 3 - Set a non-stick frying pan or griddle over medium heat. Add a ladle-full of the mixture to the pan and cook for about 1 minute until the surface of the savoury pancake has some bubbles. Flip carefully with a thin spatula and cook for another 1-2 minutes. Repeat until all you use all the mixture.
Are savoury pancakes healthier
Savoury pancakes are healthier because they don't have any added sugar nor they are served with sugars, syrups and jams. We also make them without any added oil. They contain just 3 basic ingredients: flour, vegan yoghurt and baking powder which helps them become fluffy and nice. Because of the yoghurt, there is a soft and creamy consistency to the savoury pancakes.
Also, it helps not stick to the frying pan or griddle without the need to use any oils.
What can I eat with savoury pancakes
Since we didn't have any other means to make bread, we started making savoury pancakes as a way to eat in lieu of bread. So we'd add savoury toppings to them, ate them with Romanian cabbage rolls, and even put vegan sausages in them with some onion and tomatoes around. You can enjoy them with leek and potato soup or carrot and ginger soup.
They really are delicious and easy to make and you can use them as a base for many dinners. For some inspiration have a quick look at our meal plan so you can plan your week ahead.
This recipe has been developed entirely by Yuzu Bakes. Any resemblance with other recipes is purely coincidental.