Savory Pancakes with Charcuterie and Mozzarella

Ingredients

• 2 pcs Eggs (Medium-sized eggs)
• 30 ml Sunflower oil (2 tablespoons, can be replaced with melted butter)
• 200 ml Milk (Whole milk, at room temperature)
• 1 pinch Salt
• 200 g All-purpose flour (Sift before use)
• 10 g Baking powder (One packet (about 10 g))
• 100 g Charcuterie (ham, salami, etc.) (Cut into very small dice)
• 100 g Grated mozzarella (Low-moisture mozzarella, grated)
• 15 g Butter (To lightly grease the pan (optional))

Instructions

1. Prepare the liquid base

   Crack the two eggs into the bowl, beat them into an omelette. Add the sunflower oil (or melted butter), the milk and a pinch of salt, then whisk until smooth.

   Time: PT5M

2. Incorporate the dry ingredients

   Sift the flour and baking powder directly into the bowl containing the liquid mixture. Gently stir with the whisk until you obtain a smooth, lump‑free batter.

   Time: PT5M

3. Batter rest

   Cover the bowl with plastic wrap and let it rest at room temperature for 30 minutes. This time allows the leavening to act and the flour to absorb the liquid.

   Time: PT30M

4. Prepare the filling

   While the batter rests, cut the charcuterie into very small dice and grate the mozzarella if not already done.

   Time: PT5M

5. Heat the pan

   Heat the non‑stick pan over medium‑high heat until it is very hot. Add a little butter or oil if the pan is not highly non‑stick.

   Time: PT2M

6. Form the filled pancake

   Pour a ladle of batter into the center of the pan. Immediately place a few dice of charcuterie, sprinkle with grated mozzarella, then quickly cover with a bit more batter to enclose the filling.

   Time: PT2M

7. Cook the first side

   Let cook for about 5 minutes, until the edges are golden and the surface is almost set.

   Time: PT5M

8. Flip and cook the other side

   Use the spatula to flip the pancake and cook another 3 minutes until the underside is golden and the cheese is melted.

   Time: PT3M

9. Repeat for the remaining batter

   Repeat steps 6 to 8 with the remaining batter and filling, adjusting the heat as needed.

   Time: PT5M

Nutrition Facts

Calories

250

Protein

10 g

Carbohydrates

30 g

Fat

10 g

Fiber

1 g

Ingredient Substitutions

• Instead of Eggs: Egg substitute (flakes)
• Instead of Sunflower oil: Butter, Olive oil
• Instead of Milk: Almond milk, Soy milk
• Instead of All-purpose flour: Whole wheat flour
• Instead of Baking powder: Baking soda + cream of tartar
• Instead of Charcuterie (ham, salami, etc.): Bacon, Prosciutto
• Instead of Grated mozzarella: Cheddar, Provolone
• Instead of Butter: Sunflower oil

Equipment Needed

• Mixing bowl
• Whisk
• Immersion blender or blender (optional)
• Sieve or fine strainer
• Measuring spoons
• Measuring cup
• Non‑stick skillet
• Spatula
• Ladle or small cup (optional)
• Cutting board
• Chef's knife

Critical Steps — Do Not Skip

• Sift the flour and leavening to avoid lumps.
• Let the batter rest 30 minutes for optimal texture.
• Assemble the filling quickly before the first layer of batter starts cooking.

Chef Tips from the Video

• Use low‑moisture mozzarella to prevent the batter from becoming soggy.
• Keep the pan on medium‑high heat but watch to avoid burning the bottom.
• Serve immediately with a small green salad or a yogurt sauce.

Troubleshooting

Storage

Refrigerator: Store the pancakes in an airtight container for up to 2 days.

Freezer: Wrap individually and freeze for up to 1 month.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the batter the night before and keep it in the refrigerator; let it come to room temperature before cooking.
• The charcuterie dice can be prepared ahead and kept refrigerated.
• Cooked pancakes reheat quickly in the microwave or in a pan.