Looking for just stupid A recipe for an egg-based breakfast or a light dinner? that’s it! My savory semolina pancakes are a variation of a recipe my dad used to make for me and my sisters when we were kids.

This simple dish takes Less than 20 minutes From start to finish and I just love the taste of it. It’s airy, it’s cheesy and the bacon just makes it perfect. Maybe I’m nostalgic, but to be fair, my kids love it too so there must be something to it 🙂

I made two changes to my dad’s recipe… I Fry the bacon In advance (he didn’t do it) and me too Added some cheese up and let it melt. I’d say these two small changes really take this semolina pancake to a whole new level.

Now let me show you how to make it.

Buckwheat pancake ingredients

The ingredients needed for this recipe.

The list of ingredients is as short as possible 🙂

3 slices of smoked bacon
4 eggs
12 spoons of semolina (3 per egg)
250 grams / 9 oz of mozzarella cheese
Salt and pepper to taste
Olive oil

advice: I prefer to use semolina for this recipe but other types of wholemeal flour are also possible.

How to make savory buckwheat pancakes.

Watch the video or scroll down for step-by-step instructions.

You will only need Four main components. Eggs, bacon, semolina and some cheese… I’m using mozzarella today, but you can use another type that melts well. Cheddar would be a great choice, for example.

Let’s start with the bacon, we need approx 3 large slices And please, use high-quality smoked bacon, because that’s what really gives this semolina pancake its specific flavor. I like to use the kind with a heavy meat content. If you don’t want to use smoked produce, Italian pancetta or even ham would be a great substitute.

3 nice slices of bacon.

The next thing we need to do is cut the bacon slices Really small pieces. The fine cut is important so please take your time. Large pieces may break the structure of the pancake.

Chop the bacon thinly with a knife.

to warm up a Teflon pan Put on a high heat and start frying the bacon. You don’t even need to add oil, the bacon will release enough fat very soon. But you can certainly drizzle the pan with a touch of oil if necessary.

Fry the bacon in a non-stick pan.

As soon as the bacon looks like the picture, take it off the pan. Leave the extra fat in the pan And don’t throw it away, it’s full of flavors that we need in the final dish. This will come in handy once we start cooking our semolina pancakes.

The fried bacon gives our semolina pancakes a specific taste.

And now it’s time to prepare the Semolina dough. we need 4 eggs, just crack them into a bowl and continue with the spices. only salt and pepper To taste, that’s all we need. Go easy on the salt as the bacon itself tends to be quite salty.

advice: I usually don’t do this, but if you have fresh herbs At hand, you can add them now. Chopped basil, parsley, rosemary or thyme… you are welcome to use some.

4 eggs are needed to make this pancake.

Take a fork now and scramble the eggs As it should be, you can also use a whisk but I prefer to use a fork as the thick pancake batter will stick to the whisk.

Once the eggs look good, it’s time to add ours Fried bacon and about 1 third of the cheese we prepared And again, mix everything properly.

Mix in the cheese and bacon.

Then comes the semolina, we need approx 3 tablespoons per egg which reaches a total of 12 spoons in this case. I prefer to add the semolina in groups. It’s easier to mix the dough this way and you never know how much you really need to use since the eggs always come in different sizes.

Add the semolina in batches.

You want to reach no Thick consistency but still runny. If you’re not sure how it’s supposed to look, please watch the video above, just below the ingredient list. If yours seems too runny, just add a little more semolina. And if it’s too thick, just add a splash of water.

The semolina pancake dough should look like this.

Heat the pan again, this time medium or low medium temperature. Add a splash of Olive oil If necessary, pour the dough inside. Spread it with a spatula to make sure we have an even layer.

Cook over medium-low heat until the eggs are set.

Cover the mold with a lid immediately and cook until the eggs are slightly set so that it is easy to turn the semolina pancake. It should take approx 3 or 4 minutesBut you can always check the bottom if you’re not sure.

Turn the semolina pancake over and top with cheese.

After flipping, there is one last thing to do. Take the rest of the cheese and put it on the pancake. Spread it a little and immediately cover the mold again. Continue to cook until melted cheese And we are done.

My dad always used to cut the finished semolina pancake into triangles and that’s what I still do to this day. You can certainly use a knife but a pizza cutter works best for this.

Cut the finished savory pancake into triangles.

And it’s time to eat! Sometimes I add a little Ketchup, sriracha, sour cream or other sauce On the pancake, but that’s totally optional and not really necessary.

Serve as is or with your favorite sauce.

And that’s it for today, I hope you try this recipe. See you next time.

Have you tried making this savory semolina pancake? Please tell me you liked it in the comments.

Optional tips:

  • I know not everyone likes bacon, although that’s weird 🙂 If you’re one of those, feel free to leave it out.
  • Want to make a healthier version of this semolina pancake? Replace the bacon with some vegetables…finely chopped tomatoes, peppers or onions would be great choices.
  • When I cook this dish for myself, I add a little hot sauce to the dough to give it some heat. Try it!
  • You can also increase the amount of cheese! I tried doubling it and it worked just fine.
  • I usually make one large semolina pancake, but you can also join in making smaller pancakes. You can make them as big or as small as you like.
I think these Savory Buckwheat Pancakes look just great!

More breakfast recipes:

Salty semolina pancake

Salty semolina pancake

Matej

Looking for a stupid simple recipe for breakfast? Try making this savory semolina pancake! 20 minutes or less to prepare and simply tastes great.

preparation time 5 subtlety

Cooking time 15 subtlety

Total time 20 subtlety

Course Breakfast

kitchen international

Dishes 3 Dishes

calories 443 KKL

  • 3 slices of smoked bacon
  • 4 eggs
  • 12 spoons of semolina 3 per egg
  • 250 G of mozzarella cheese
  • Salt and pepper to taste
  • Olive oil

  • Cut 3 large slices of bacon into small pieces and fry them in a non-stick pan. If necessary, add a little oil. Once crispy, remove the bacon from the pan and leave the bacon fat in it.

  • Crack and mix 4 eggs in a bowl. Add the bacon and about 1 third of the cheese. Season with salt and pepper and mix again.

  • Start adding the semolina in groups. You will need about 3 tablespoons of semolina per egg. Mix as you go.

  • The semolina pancake batter should be thick but still slightly runny in consistency. Add more semolina if needed and if the dough becomes too thick, add a splash of water.

  • Heat the previously used bacon to medium or medium-low and pour the dough in. Spread it until you reach an even layer and immediately cover the pan with a lid.

  • After the eggs set a bit, it’s time to flip. Cover the top with the rest of the cheese and cover again with the lid.

  • Cook for a few more minutes and as soon as the cheese melts we are done.

  • You can serve these semolina pancakes as is or topped with ketchup, sriracha, sour cream or your favorite sauce.

Calories: 443KKLCarbohydrates: 22Gprotein: 27GFat: 27GSaturated fat: 13GPolyunsaturated fat: 3GUnsaturated fat: 9Gtrans fat: 0.04GCholesterol: 252mgsodium: 601mgpotassium: 206mgfiber: 1GSugar: 1Gvitamin: 730IUcalcium: 371mgiron: 2mg

Key word Savory pancakes, buckwheat pancakes

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