Savory pancakes with Grana Padano PDO sauce

Name: Savory pancakes with Grana Padano PDO sauce
Prep time: 40 min
Cook time: 15 min
Total time: 55 min
Yield: 16
Ingredients: Type 00 flour 1 cup; Grana Padano PDO cheese (Reserve Over 20 months) for grating 1.1 oz; Butter melted and cooled 1.8 tbsp; Whole milk 0.9 cup; Eggs (approximately 2) 3.5 oz; Baking soda ½ tsp; Sweet Paprika ½ tsp; Fine salt 1 pinch; Grana Padano PDO cheese (Riserva Oltre 20 mesi) to grate 3.5 oz; Whole milk ¾ cup; Butter 1 tbsp; Type 00 flour 2 tbsp; Black pepper to taste

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109

Calories per serving

Energy Kcal 109
Carbohydrates g 8.4
of which sugars g 1.7
Protein g 5.4
Fats g 6
of which saturated fat g 3.41
Fiber g 0.2
Cholesterol mg 43
Sodium mg 152

Vegetarian

Difficulty: Very easy
Prep time: 40 min
Cook time: 15 min
Makes: 16
Cost: Average

PRESENTATION

Alright, so here's the deal—these savory pancakes with Grana Padano sauce are about to change your breakfast game. I mean, in the US, we're all about sweet and fluffy pancakes, right? But these? They take a wild turn. Mixing sweet paprika with Italian Grana Padano DOP Riserva cheese in the batter—yeah, you heard me right. The pancakes come out golden, with a kick from the paprika and that nutty, salty vibe from the cheese. Instead of maple syrup, picture this: a creamy cheese sauce inspired by béchamel, packed with Grana Padano. Seriously, a flavor explosion—every bite is tender and cheesy, with a sauce that's velvety and comforting. Honestly, it takes Sunday brunch to a whole new level. If you're into savory pancake recipes, this is your jam, not the sugary stuff.

Now, let's talk cheese. For real, Italian cheese totally flips the script on what we consider diner food here. Folks up in Northern Italy? They swear by Grana Padano, and it's the magic ingredient that makes these pancakes stand out. And the sauce? It’s not just eye candy—it seeps into the pancakes, making them extra moist and flavorful. Some might call these Italian pancakes or even savory crepes, but they've got their own groove. The sauce is like a hug—creamy and rich, yet not heavy, and it pairs perfectly with the crispy edges of the pancakes. Serve it up, and it feels a little fancy, yet super chill. Totally one of those Grana Padano dishes that puts Italian cheese at the heart of classic American comfort. Searching for savory breakfast ideas that feel both fresh and familiar? This recipe is a winner. For a lazy weekend morning or even a relaxed dinner, this savory pancake recipe checks all the boxes—flavorful, cheesy, and just a bit unexpected, making it a must-try for any cheese fan. Which is great.

INGREDIENTS

109

Calories per serving

Ingredients for 16 pancakes: Type 00 flour 1 cup (125 g); Grana Padano PDO cheese 1.1 oz (30 g) - (Reserve Over 20 months) for grating; Butter 1.8 tbsp (25 g) - melted and cooled; Whole milk 0.9 cup (210 g); Eggs 3.5 oz (100 g) - (approximately 2); Baking soda ½ tsp (2 g); Sweet Paprika ½ tsp; Fine salt 1 pinch

for the Grana Padano PDO sauce: Grana Padano PDO cheese 3.5 oz (100 g) - (Riserva Oltre 20 mesi) to grate; Whole milk ¾ cup (200 g); Butter 1 tbsp (15 g); Type 00 flour 2 tbsp (15 g); Black pepper to taste

Preparation

How to prepare Savory pancakes with Grana Padano PDO sauce

To prepare savory pancakes with Grana Padano PDO sauce, start with the pancake batter: melt the butter over very low heat and set aside. Separate the eggs, placing yolks and whites in two different bowls. Whip the egg whites 1 and set them aside. In the bowl with the yolks, pour the now-cooled melted butter, salt, sweet paprika 2, and baking soda 3

and use a hand whisk to mix well until a homogeneous mixture is obtained. Pour the milk in a thin stream 5, incorporating it well by mixing with the whisk. Add a couple of tablespoons of flour 6

and mix again 7. Continue to gradually add the flour 8 and mix to avoid forming lumps. Pour the grated Grana Padano PDO 9

and mix again. Take the egg whites and incorporate them into the mixture a little at a time, using a spatula with rotating movements from bottom to top to prevent the mixture from deflating 12.

Heat a non-stick pan over low heat and grease it with a little butter, removing the excess with a paper towel. Pour 1 heaping tablespoon of the mixture 13 to make a disk about 3-4 inches in diameter. When bubbles start to form on the surface, you can flip the pancakes 14 and finish cooking on the other side 15. It will take about 2-3 minutes of cooking for each pancake. Occasionally, you can grease the pan again with a little butter before continuing to cook the pancakes. You will get about 16 with these quantities.

As you go, you can stack your pancakes on a plate 16. Prepare the sauce: in a saucepan, pour the butter 17 and when it is melted, add the flour, mix with a whisk 17, and cook until you get a golden roux.

At this point, pour in the whole milk 19, mix and bring to a boil 20. Add a pinch of pepper, the Grana Padano PDO 21

and mix 22 until the sauce has thickened 23. The sauce is ready, serve it with your savory pancakes with Grana Padano PDO sauce 34.

Storage

It is recommended to consume the pancakes immediately or store them in the refrigerator for up to one day.

Freezing is not recommended.

Tip

You can use fresh herbs like thyme, marjoram, oregano, or rosemary to flavor the pancakes within the mixture.

For the translation of some texts, artificial intelligence tools may have been used.

Savory pancakes with Grana Padano PDO sauce

PRESENTATION

INGREDIENTS

How to prepare Savory pancakes with Grana Padano PDO sauce

Storage

Tip

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