Pancakes with cheese, broccoli, and bacon

Name: Pancakes with cheese, broccoli, and bacon - Elisabeta G.
Ingredients: For the pancakes: 1 egg; 150 ml milk; 25 ml oil; 90 g flour; 1 teaspoon baking powder; salt; a little oil for frying. For the filling: about 100 g grated cheese (I used a mix of mozzarella and edam); 1 small piece of broccoli (more or less; to taste); 1/2 small onion chopped; 1 clove of garlic crushed; 5 thin slices of bacon cut into small strips; 2; 3 tablespoons olive oil.

Appetizers - Pancakes with cheese, broccoli, and bacon by Elisabeta G. - Recipia

Cheese, broccoli, and bacon pancakes When I need something savory, simple, and filling, I make these appetizer pancakes with cheese, broccoli, and bacon. From the quantities below, I made three pancakes. The batter is a simple one, based on eggs, milk, and flour, and the filling is prepared directly in the pan. The bacon, onion, garlic, and broccoli are sautéed first, then combined with cheese in the browned pancake. Quick info Total time: not specified in the original recipe Preparation time: not specified Cooking time: until the bacon is lightly browned and the cheese melts Servings: 3 pancakes Difficulty: easy Recipe type: appetizer pancakes, suitable for breakfast, snack, or a quick meal Ingredients For the pancakes 1 egg 150 ml milk 25 ml oil 90 g flour 1 teaspoon baking powder salt, to taste some oil for frying For the filling about 100 g grated cheese; I used a mix of mozzarella and edam 1 small piece of broccoli, more or less, to taste 1/2 small onion, chopped 1 clove of garlic, crushed 5 thin slices of bacon, cut into small strips 2-3 tablespoons olive oil Preparation method 1. Prepare the pancake batter In a bowl, mix the egg well with the milk and the 25 ml of oil. Add the flour, baking powder, and a little salt, then homogenize the mixture. The batter should be uniform, without visible lumps. 2. Prepare the filling Cut the broccoli into small pieces so that it can be easily distributed in the pancakes. In a pan, put the olive oil, chopped onion, crushed garlic, broccoli, and the bacon cut into strips. Let the ingredients sauté until the bacon is lightly browned. Do not add the cheese yet. Once the filling is ready, remove the pan from the heat and set it aside. 3. Cook the pancakes In another pan, add a little oil and pour some of the batter using a ladle. Move the pan by the handle so that the batter spreads over the entire surface. Let the pancake brown a little on the first side. When it can be flipped without breaking, turn it to the other side. 4. Add the filling Immediately after flipping the pancake, sprinkle grated cheese and add the broccoli and bacon mixture. Leave it on the heat until the cheese melts. 5. Fold and serve When the cheese has melted, fold the pancake in half and remove it from the pan. Repeat the same steps with the remaining batter and filling. The pancakes are served hot. Why I make this recipe often I love this recipe because it doesn't require complicated batter and no filling prepared separately with many steps. While the batter rests, if you can say so, you can prepare the broccoli and bacon mixture. Everything cooks quickly, and the three pancakes are enough for a hearty snack or a light meal. The melted cheese binds the filling, the bacon adds a savory flavor, and the broccoli changes the texture and makes the composition more balanced. I used mozzarella and edam, but just one type of cheese that melts well is sufficient. Tips Cut the broccoli into small pieces. If the pieces are too large, they are harder to distribute in the pancake and can make folding more difficult. Do not put the cheese in the pan with the broccoli and bacon. In this recipe, it is added directly over the pancake after it has been flipped. Pour the batter into the pan and immediately move the pan to spread it evenly. This way, the pancakes will have the right thickness for folding. Use only a little oil for the pan in which you cook the pancakes. The batter already contains 25 ml of oil, and the filling is prepared with olive oil. Carefully flip the pancake, especially after you have added the filling. It is easier to flip the first side before adding the cheese and broccoli with bacon. Start with a moderate amount of filling. If you put too much, the pancake may break when folded and will be harder to remove from the pan. Substitutions You can use a mixture of cheeses, as I did, or just mozzarella or edam. The important thing is that the cheese is grated and melts in the pan. Bacon can be replaced with thin slices of another type of bacon, keeping the same preparation idea. If you use a less salty ingredient, the final taste can be adjusted with the amount of salt added to the batter. For the oil in the filling, you can use olive oil as per the recipe, and for the pancake pan, just a little regular oil is sufficient. Variations The amount of broccoli can be increased or decreased according to taste. The recipe does not require a fixed amount, and the piece used can be adjusted based on how rich you want the filling to be. You can make the pancakes thinner by spreading the batter over a larger surface of the pan. If you leave them slightly thicker, they will better support the broccoli, bacon, and cheese. The filling can be distributed into three portions as close as possible so that the pancakes are similar in size and filling amount. It is not mandatory to measure exactly, but it helps to keep a little mixture for each pancake. Serving ideas Serve the pancakes hot, immediately after the cheese has melted. They can be placed on a plate and cut in half, especially if prepared as an appetizer. They are suitable for breakfast, for a savory snack, or for a quick meal. If you are preparing them for more people, the recipe can be scaled up while keeping the proportions between ingredients. Frequently asked questions How many pancakes does this quantity yield? From the mentioned quantities, 3 pancakes were made. The number may vary slightly depending on the size of the pan and how much batter you use for each. Should broccoli be boiled beforehand? No. In this recipe, broccoli is added directly to the pan with the onion, garlic, bacon, and olive oil. It is left to sauté until the bacon is lightly browned. When is the cheese added? The cheese is added after the pancake has been flipped to the other side. It is sprinkled over the pancake, then the broccoli and bacon mixture is added. It is left on the heat until the cheese melts. Can I use just one pan? The recipe is described with two pans: one for the filling and one for the pancakes. This way, the filling can be prepared separately, and the pancakes can be cooked without needing to empty the pan between steps. Can they be served cold? They are best served hot when the cheese is melted. They can be kept and consumed later, but the texture will not be the same as when they are taken out of the pan. Nutritional values The values below are estimates and refer to one pancake from the three obtained. The calculation may vary depending on the exact amount of oil used for frying, the fat percentage of the cheese, and the type of bacon. Calories: approximately 450-520 kcal Proteins: approximately 18-22 g Carbohydrates: approximately 30-35 g Fats: approximately 30-36 g Fiber: approximately 2-3 g Most of the fats come from oil, bacon, and cheese, while the proteins are mainly provided by eggs, cheese, and bacon. These values are indicative, not an exact nutritional calculation. Storage and reheating Pancakes are best freshly made, served hot. If there are leftovers, store them in the refrigerator in a closed container and consume them later. For reheating, put them back in a pan and leave them until they are heated through and the cheese softens. It is recommended to reheat them over moderate heat so that they do not brown too much before the inside is warm.

Pancakes with cheese, broccoli, and bacon

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