These Savoury Pancakes reimagine the classic pancake with a hearty, satisfying twist. Tender, golden pancakes are filled with a rich mixture of seasoned plant-based meat and chopped eggs, then finished with a blanket of melted vegan mozzarella and a generous pour of savory tomato sauce. Each forkful is layered with comforting flavors and textures, making them a standout centerpiece for any meal.
Ingredient Breakdown
Each ingredient in this recipe plays an essential role in achieving the perfect harmony of texture and flavor.
Wheat flour and eggs form the backbone of the pancake, delivering a soft yet sturdy base that can support a generous filling without breaking apart. The eggs add richness and structure, helping to bind the batter and keep the pancakes pliable.
Whole milk and olive oil ensure a smooth, rich batter. The milk adds moisture and softness, while the olive oil imparts a subtle depth and helps create a tender crumb with a slight crisp on the edges during cooking.
Futuro minced meat offers a hearty, plant-based alternative that doesn’t compromise on flavor or texture. Already browned, it brings a deep, savory note to the filling that complements the other ingredients beautifully.
Tomato sauce and vegan mozzarella team up to complete the dish. The sauce infuses the pancakes with moisture and acidity, while the melted cheese creates an irresistible, gooey layer that ties everything together.
Chives lend a burst of fresh, oniony brightness that cuts through the richness, adding a welcome contrast in every bite.
For substitutions, traditional ground beef or turkey can replace the plant-based meat, and dairy mozzarella can be used if vegan cheese is not required. Almond or oat milk are excellent options for those who prefer non-dairy alternatives.
Step-by-Step Preparation Guide
To start, create the pancake batter by blending wheat flour, eggs, olive oil, salt, pepper, and most of the milk in a blender until the mixture is silky smooth. If the batter feels too thick, thin it out with a touch more milk or an extra egg. Let the batter rest in the refrigerator for at least 30 minutes to develop a lighter, more cohesive texture.
Once rested, heat a non-stick frying pan over medium heat and lightly grease it with olive oil. Pour in a ladle of batter and swirl to form a thin, even layer. Cook each pancake gently until the edges lift easily and the bottom is golden. Stack the finished pancakes between sheets of parchment paper to prevent sticking.
Prepare the savory filling by boiling the remaining eggs until firm. Peel and chop them finely before mixing them with the pre-cooked minced meat and fresh chives. The combination creates a rich, textured filling that’s flavorful without being overly heavy.
Spoon the filling onto each pancake and fold or roll them neatly. Arrange the filled pancakes snugly in a baking dish. Scatter the vegan mozzarella over the top and ladle on the tomato sauce, ensuring each pancake is well coated.
Bake the dish in a preheated oven until the pancakes are thoroughly heated and the cheese has melted to a bubbling, golden finish. Garnish with extra chives for a burst of freshness before serving.
Recipe Tips
How to get thin, flexible pancakes without tearing:
Resting the batter and cooking over moderate heat allows the pancakes to set properly without becoming brittle or too thick.
Balancing filling to avoid overstuffed pancakes:
Use a modest amount of filling to make rolling easier and prevent the pancakes from tearing or bursting open during baking.
Tips for even baking and perfectly melted cheese:
Cover the pancakes evenly with sauce and cheese to ensure consistent moisture and melting throughout.
Making the dish ahead for easier meal prep:
Prepare the pancakes and filling a day ahead; assemble just before baking for a fresh-from-the-oven finish.
Best storage practices for leftovers:
Store any leftovers tightly covered in the refrigerator for up to three days. Reheat gently in the oven to maintain the best texture.
What to Serve With This Recipe
These hearty pancakes pair beautifully with a crisp, green salad dressed in a tangy vinaigrette to cut through the richness. Arugula, spinach, or a simple mix of greens would complement them perfectly.
For a more substantial side, consider roasted vegetables such as carrots, zucchini, or Brussels sprouts, or simply serve with steamed broccoli for a clean, fresh counterpoint.
To drink, a dry white wine such as Sauvignon Blanc pairs well, as do sparkling water or light herbal teas like mint or chamomile for a refreshing balance.
Creative Variations
Add sautéed mushrooms or a handful of spinach to the filling for extra depth and nutrients without overpowering the dish’s savory base.
Swap the tomato sauce for a classic marinara or even a basil pesto for a bold twist that brings new dimensions to the flavor profile.
For a fun party idea, roll smaller pancakes with just a spoonful of filling each to create savory pancake rolls—perfect bite-sized treats for gatherings or brunches.
Frequently Asked Questions
Can I make the batter ahead of time?
Yes, the batter can be made up to 24 hours in advance and stored in the refrigerator.
What’s a good substitute for vegan mozzarella?
If vegan mozzarella isn’t available, any plant-based shredded cheese that melts well will work, or traditional mozzarella for non-vegan versions.
Can I freeze the assembled pancakes before baking?
Absolutely. Assemble the pancakes, freeze them in a single layer until solid, then store in an airtight container. Bake straight from frozen, adding extra time as needed.
How do I prevent the pancakes from becoming soggy?
Allow the pancakes to cool completely before filling and make sure the filling isn’t overly moist. Bake uncovered to help the sauce thicken slightly and avoid excess moisture buildup.
Savory, satisfying, and endlessly adaptable, these pancakes transform simple ingredients into a comforting meal that’s full of flavor and texture. Perfect for weeknight dinners, casual entertaining, or when you’re craving something hearty, they’re a dish that brings warmth and creativity to your table.
Ingredients
400 g wheat flour
1 litre whole milk
50 ml extra virgin olive oil
1 pack Futuro minced meat (pre-cooked and browned)
500 ml tomato sauce
500 g grated vegan mozzarella
Half a bunch of finely chopped chives
4 eggs, plus extra for boiling
Salt and freshly ground black pepper, to taste
Instructions
In a blender, combine the wheat flour, four eggs, 20 ml of olive oil, salt, pepper, and 800 ml of the milk. Blend until the mixture forms a smooth, light batter. If the batter feels too thick, additional egg or milk may be added to achieve the desired consistency. Cover and refrigerate the batter for at least 30 minutes to allow it to rest.
Heat a non-stick frying pan over medium heat and lightly grease it with a small amount of olive oil. Once the pan is hot, pour in a ladle of batter and swirl it to coat the base evenly. Cook each pancake until golden on the bottom and just set on top. Repeat the process until all the batter is used, stacking the pancakes between layers of parchment to prevent sticking.
Separately, boil the remaining eggs until firm, then peel and chop them finely. In a bowl, mix the chopped boiled eggs with the pre-browned minced meat and finely chopped chives to create the savory filling.
Spoon the meat mixture onto each pancake and roll or fold them neatly. Arrange the filled pancakes in a baking dish, cover generously with grated vegan mozzarella, and spoon the tomato sauce over the top.
Bake in a preheated oven until the pancakes are heated through and the cheese is fully melted and slightly golden. Serve warm, garnished with extra chives if desired.
Savoury Pancakes with Meat Recipe
Ingredients
- 400 g wheat flour
- 1 litre whole milk
- 50 ml extra virgin olive oil
- 1 pack Futuro minced meat pre-cooked and browned
- 500 ml tomato sauce
- 500 g grated vegan mozzarella
- Half a bunch of finely chopped chives
- 4 eggs plus extra for boiling
- Salt and freshly ground black pepper to taste
Instructions
- In a blender, combine the wheat flour, four eggs, 20 ml of olive oil, salt, pepper, and 800 ml of the milk. Blend until the mixture forms a smooth, light batter. If the batter feels too thick, additional egg or milk may be added to achieve the desired consistency. Cover and refrigerate the batter for at least 30 minutes to allow it to rest.
- Heat a non-stick frying pan over medium heat and lightly grease it with a small amount of olive oil. Once the pan is hot, pour in a ladle of batter and swirl it to coat the base evenly. Cook each pancake until golden on the bottom and just set on top. Repeat the process until all the batter is used, stacking the pancakes between layers of parchment to prevent sticking.
- Separately, boil the remaining eggs until firm, then peel and chop them finely. In a bowl, mix the chopped boiled eggs with the pre-browned minced meat and finely chopped chives to create the savory filling.
- Spoon the meat mixture onto each pancake and roll or fold them neatly. Arrange the filled pancakes in a baking dish, cover generously with grated vegan mozzarella, and spoon the tomato sauce over the top.
- Bake in a preheated oven until the pancakes are heated through and the cheese is fully melted and slightly golden. Serve warm, garnished with extra chives if desired.
