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Warm & Snug & Fat: Savory Crispy Pancakes

These savory crispy pancakes are the perfect comfort food on a chilly evening. They’re warm, they’re snug, and they’ll definitely make you feel fat, but it’s all worth it once you take a bite. Below, you’ll find the recipe that’ll take you straight there, accompanied by images and step-by-step instructions.

Savory Crispy Pancakes Recipe

Ingredients

• 1 and a half cups of all-purpose flour
• 1 and a half teaspoons of baking powder
• 1 teaspoon of salt
• 1 cup of milk
• 1 egg
• 1 cup of chopped vegetables (e.g., bell peppers, onion, zucchini)
• 1 cup of shredded cheese (cheddar, parmesan, or your preferred type)
• 4 slices of bacon, chopped into small pieces
• 1 tablespoon of vegetable oil
• 2 tablespoons of butter

Instructions

1. Mix the flour, baking powder, and salt in a large bowl.
2. Whisk the milk and egg in a separate bowl, then pour it into the flour mixture and mix well.
3. Add the chopped vegetables, shredded cheese, and bacon, and mix again.
4. Heat the vegetable oil and butter in a large skillet over medium heat.
5. Pour about ¼ cup of the batter onto the skillet and spread it into a thin layer.
6. Cook for 2-3 minutes on each side or until golden brown and crispy.
7. Repeat with the remaining batter.
8. Serve hot and enjoy!

Gluten-Free Crispy Pancakes

These gluten-free crispy pancakes are an excellent option for people who are allergic to gluten or who follow a gluten-free diet. They’re crunchy, they’re savory, and they’re super easy to make. Below, you’ll find the recipe that’ll take you there, accompanied by images and step-by-step instructions.

Gluten-Free Crispy Pancakes Recipe

Ingredients

• 2 cups of gluten-free flour (e.g., almond flour, rice flour, or corn flour)
• 2 teaspoons of baking powder
• 1 teaspoon of salt
• 1 and a quarter cups of milk
• 2 eggs, beaten
• 1 cup of chopped mushrooms
• 1 cup of shredded zucchini
• 1 cup of cooked and crumbled sausage
• 2 tablespoons of vegetable oil
• 2 tablespoons of butter

Instructions

1. Mix the gluten-free flour, baking powder, and salt in a large bowl.
2. Whisk the milk and eggs in a separate bowl, then pour it into the flour mixture and mix well.
3. Add the chopped mushrooms, shredded zucchini, and cooked sausage, and mix again.
4. Heat the vegetable oil and butter in a large skillet over medium heat.
5. Pour about ¼ cup of the batter onto the skillet and spread it into a thin layer.
6. Cook for 2-3 minutes on each side or until golden brown and crispy.
7. Repeat with the remaining batter.
8. Serve hot and enjoy!

These crispy pancakes are an excellent option for breakfast, lunch, or dinner. They’re versatile, easy to make, and can be customized with your favorite vegetables and meat. You can serve them with a side salad or your favorite sauce, and they’ll always taste amazing. Give them a try, and you won’t regret it!

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