Good Friday Pancakes
Savory pancakes featuring eggs and onion, perfect for a hearty breakfast or brunch, offering a flavorful, protein-packed dish suited for casual or special occasions.
Ingredients
Instructions
- Mix together the flour, baking powder, salt, eggs, milk, chopped onion, and oil or butter and beat vigorously until well combined.
- Heat a skillet over medium heat.
- Add 2 tablespoons of oil or butter to the skillet.
- Pour batter into the skillet, forming pancakes of desired size.
- Cover the skillet with a lid.
- When the bottom side is golden and cooked through, flip the pancake.
- Cook the other side until golden, then serve.
Tips & Substitutions
For a fluffier pancake, separate the egg whites from the yolks and beat the whites until stiff peaks form before folding them into the batter. You can substitute the onion with chopped green onions or even a bit of garlic for added flavor. If you want to make it vegetarian, simply omit the eggs and replace with a plant-based egg substitute.
Serving Suggestions
Serve these pancakes hot with a side of fresh fruit or a dollop of sour cream. They also pair beautifully with a refreshing drink like Ginger Apple Nut Punch. For a heartier meal, consider adding crispy bacon or a simple green salad as a side.
Storage & Reheating
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a skillet over medium heat for a few minutes on each side or warm them in the microwave for about 30 seconds. For a crispier texture, a toaster oven works well.
Nutrition & Diet Analysis (per serving)
Each serving of Good Friday Pancakes contains roughly 846 calories, with 16g protein, 127g carbohydrates, and 31g fat. It is an excellent source of iron (39% of the Daily Value) and protein (31% of the Daily Value), and a good source of dietary fiber and calcium. Note that it is relatively high in sodium, at 2516mg per serving (109% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make the batter ahead of time?
Yes, you can prepare the batter up to 24 hours in advance. Store it in the refrigerator, and give it a good stir before cooking. However, for the best texture, it's recommended to cook the pancakes immediately after mixing.
What can I use instead of milk?
You can substitute milk with almond milk, soy milk, or any other non-dairy milk to make it suitable for vegan diets. Just ensure that the alternative milk is unsweetened to maintain the pancake's savory flavor.
How do I know when the pancakes are done cooking?
Pancakes are done when they are golden brown on both sides and the center is set. You can check by lightly pressing the center with a spatula; it should spring back. Additionally, look for bubbles forming on the surface before flipping.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).