ADVERTISEMENT
Serve warm with sour cream, yogurt, or your favorite dipping sauce.
These pancakes are best eaten fresh but can be stored in an airtight container in the refrigerator for up to 2 days.
Reheat in a skillet or oven to restore crispness before serving.
Variations:
Add finely chopped herbs like parsley or chives for extra flavor.
Substitute mozzarella with cheddar or feta cheese for a different taste.
Include finely chopped onions or garlic in the batter for a savory kick.
FAQ:
Can I use gluten-free flour instead of all-purpose flour?
Yes, gluten-free flour blends work well and make this recipe suitable for gluten-sensitive diets.
Is it possible to make these pancakes vegan?
You can substitute eggs with flaxseed meal mixed with water and use a plant-based milk and vegan cheese alternatives.
Can I prepare the batter in advance?
Yes, the batter can be made a few hours ahead and stored in the refrigerator. Stir gently before cooking.
ADVERTISEMENT
