Savory pancakes: the basic recipe and 5 variations

A single dough for endless savory pancake recipes, perfect for every occasion and every food need. Here's how to prepare them!

There are not many recipes that lend themselves to so many variations practically without the slightest effort. That's why you should write down that of savory pancakes, prepared with a leavened dough similar to that of Neapolitan grown dough zeppole .

In their basic version they are obtained with a normal dough based on flour, water, yeast and salt, very similar to that of pizza. However, they can be enriched with various ingredients: from the more traditional dried seaweed to vegetables, tuna, cheese and cured meats. In short, a minimum of imagination will be enough to make these savory pancakes different every time.

How to prepare savory pancakes recipe

The preparation is quite simple and the dough can be obtained by hand, without using a planetary mixer.

1. To prepare the pancakes with grown dough, start by dissolving the yeast in the water .
2. Then add the flour , mixing first with a fork and then by hand.
3. Add the salt , so that it doesn't come into direct contact with the yeast, and finish kneading. The result will not be a firm dough, but rather a soft one.
4. Cover it with plastic wrap and let it rise until it has doubled in volume. Depending on the temperature it will take 1 or 2 hours.
5. When the dough is well swollen, heat plenty of seed oil in a pan with edges, bringing it to a temperature of 170°C .
6. With the help of two spoons, take small portions of dough and drop them into the boiling oil. Be careful not to overdo the quantity or you will get a raw pancake inside.
7. Once they are uniformly golden , you can drain the fritters with a slotted spoon and pass them on absorbent paper .
8. Eat them hot, freshly made, seasoning them to taste with a pinch of salt .

5 variations of savory pancakes

Each ingredient is suitable for enriching our savory donuts. Give free rein to your imagination, let yourself be guided by taste or be inspired by leftovers from the fridge.

• With tuna . Add a well-drained tin of tuna and sliced ​​olives to the mixture for savory fish fritters.

• With cured meats. Better if cut into cubes, cured meats and cold cuts can be added to the dough as desired immediately after leavening.

• With seaweed. Seaweed pancakes are a perfect treat for vegans and are made by adding nori seaweed flakes to the dough.

• With cheeses . Opt for very firm pasta filata varieties such as provola, scamorza or galbanino and add them to the dough after it has risen.

• With vegetables . Choose your favorite vegetables and if necessary sauté them in the pan, adding them to the dough after it has risen.

Looking for other pancake ideas? Try our potato pancakes !

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