Pancakes Caprese are a fusion of cuisines, English pancakes filled with Italian mozzarella, tomatoes and fresh basil. Simple to make, these savoury pancakes are perfect for pancake day.
Savoury pancakes make an ideal supper on Shrove Tuesday, but they are not just for pancake day. They actually make a great light supper or lunch any day of the year. Lighter than a sandwich or filled wrap but just as delicious and satisfying.
Since I started blogging each year around about pancake day, I set myself the task of coming up with a new idea for both a sweet and savoury pancake to share with my readers.
These are then added to my repertoire of pancakes to enjoy the rest of the year. Perhaps my favourite so far is Spinach and ricotta pancakes.
This time I have returned to Italy for inspiration opting for a light filling of mozzarella, tomato and basil. It’s a classic combination and works well as a pancake filling. I can see me making these again and again in the summer.
Served as a salad, mozzarella, tomatoes and basil is called a Caprese salad and it is from this salad these pancakes take their name. I have added a little red onion for extra flavour, you could use spring onions instead or leave them out altogether.
If you haven’t made pancakes before, they are easy and fun to make. Read How to Make Pancakes for step by step instructions.
I wanted to serve the pancakes hot so that the cheese is just beginning to melt and ooze. To do this I have fried them in a little oil and butter. (Butter adds flavour and the oil helps prevent the butter from burning). Depending on the size of your frying pan you may need to do this in batches.
Alternatively, you could pop them into the microwave for about 1 minute each. Ideal if you want to ake them in advance or you don’t get a chance to all sit down together to enjoy them.
They can also be placed in a greased ovenproof dish, covered and heated in a medium oven 180℃ (160℃ fan)/350°F/gas mark 4 for 15 to 20 minutes.
Serve on their own with a basil garnish or with a side salad and enjoy.
More savoury pancakes
Pancakes Caprese step by step
- 100 g plain flour
- 2 eggs
- 300 ml milk
- oil for frying
- 250 g mozzarella cut into small cubes
- 300 g cherry tomatoes quartered or halved
- 8 fresh basil leaves shredded, plus extra to garnish
- ½ small red onion or 4 spring onions thinly sliced
- salt and freshly ground black pepper to taste
- 15 g butter
- 1 tbsp olive oil
make the pancakes
- Place the flour in a mixing bowl and make a well in the centre. Drop in the eggs and add a little of the milk. Use a balloon whisk or wooden spoon, beat the egg well gradually incorporating the flour.
- Beat until smooth then gradually beat in the remaining milk.
- Heat a little oil in a 20cm/8in heavy-based frying pan. (I use a silicone pastry brush to brush a thin layer of oil over the pan) Spoon about 3 tbsp of the pancake mixture into the pan and tilt the pan quickly so that the batter to coats the base of the pan. Cook for about 1 minute until the underside is golden.
- flip the pancake over and cook the other side. Slide the pancake out of the pan and keep warm. Repeat the process with the remaining batter, re-oiling the pan as required. Stack the cooked pancakes on top of each other, covering to prevent them from drying out.
To make the pancake Caprese parcels
- Toss together the mozzarella, tomatoes, onion and basil. Season to taste with salt and pepper
- Divide the filling between the pancakes and fold up to form a parcel.
- Heat the butter and oil in a frying pan and place the pancakes seam side down in the pan and cook for about 3 minutes. Carefully turn over and cook for another 3 minutes.Serve garnished with fresh basil
- To hold the pancake parcels close you can secure with a cocktail stick. Remove before serving.
- You may need to fry the pnacakes in a couple of batches adding a little more butter and oil for the subsequent batches.
Sweet pancakes more your thing why not try