Savory Pancake with Sausage and Cheese
A fluffy, savory pancake made from a light yeasted batter, stuffed with sausage, melted cheese, bell pepper, and fresh herbs. Perfect for breakfast, brunch, or a quick dinner.
Ingredients
For the Batter
- 2 eggs
- 1 cup warm water
- 1 cup warm milk
- ½ tsp liquid oil
- 1 tsp salt
- 1 tsp dry yeast
- 1 tsp baking powder
- 2.5 –3 cups flour
- Pinch of black pepper
For the Filling
- Chopped sausage to taste
- 1 bowl grated cheese
- 1 bell pepper finely chopped
- Fresh dill chopped
- Fresh parsley chopped
- Optional: any additional fillings you like
Instructions
- In a large bowl, whisk together the eggs, warm water, warm milk, oil, salt, yeast, and baking powder until smooth.
- Gradually add the flour, mixing continuously, until the batter reaches a smooth, cake-batter consistency.
- Cover the bowl and let the batter rise in a warm place for about 30–45 minutes, until bubbly.
- Gently fold in the sausage, cheese, bell pepper, dill, and parsley.
- Lightly oil a non-stick pan and spread it evenly.
- Ladle the batter into the pan and spread it into an even layer with a spatula.
- Cover with a lid and cook on low heat until the bottom is golden and set.
- Flip carefully and cook the other side until golden brown and the cheese is fully melted.
- Serve warm.
Notes
- For a thinner, crepe-like pancake, reduce the flour slightly and pour a thinner layer.
- Batter can rise overnight in the fridge — bring to room temperature before cooking.
- Swap the cheese or sausage for your favorite variety, or add extra veggies for a vegetarian version.