Best 2 Crisp Olive Oil Pancakes With Cheese Recipes

**Crispy Olive Oil Pancakes with Cheese: A Savory Breakfast Treat**

Indulge in the delightful combination of crispy textures and savory flavors with our Crisp Olive Oil Pancakes with Cheese. These pancakes are not your ordinary breakfast fare; they are crafted with a unique blend of olive oil, tangy cheese, and a hint of herbs, resulting in a culinary experience that will tantalize your taste buds. Accompanied by three additional enticing recipes – Fluffy Blueberry Pancakes, Decadent Chocolate Chip Pancakes, and wholesome Vegan Banana Pancakes – this article offers a versatile collection of pancake recipes to satisfy every craving.

Let's cook with our recipes!

ZUCCHINI PANCAKES

Zucchini Pancakes image

Mucver (pronounced moosh-vair) are delicate, crisp zucchini pancakes popular in Turkey. This version has not just shredded zucchini, but also tiny clouds of feta and a sprinkling of minced fresh dill and scallions. They are crisp on the outside, tender within and subtly herbaceous. The trick to making the pancakes crisp and not soggy is to squeeze all the water out of the zucchini before mixing it with the other ingredients. A little brute force is required.

Provided by Elaine Louie

Categories dinner, quick, weekday, weeknight, pancakes, appetizer

Time 30m

Yield 12 pancakes

Number Of Ingredients 14

Ingredients

3 medium zucchini (about 1 pound), shredded
Salt
freshly ground black pepper
3 large eggs, beaten
1/2 cup all-purpose flour
1 tablespoon extra virgin olive oil
1 cup crumbled feta cheese
3 scallions, finely chopped
1/3 cup finely chopped dill
1 teaspoon baking powder
4 to 6 tablespoons vegetable oil, more as needed
2/3 cup plain yogurt
2 cloves garlic, finely chopped
1/2 teaspoon salt

Steps:

Preheat oven to 250 degrees. Place zucchini in a colander over a bowl, and mix with 1/2 teaspoon salt. Allow to drain for five minutes. Transfer to a cloth kitchen towel, and squeeze hard to extract as much moisture as possible. Squeeze a second time; volume will shrink to about half the original.
In a large mixing bowl, combine zucchini and eggs. Using a fork, mix well. Add flour, 1/2 teaspoon salt, olive oil, feta, scallions, dill and 1/2 teaspoon black pepper. Mix well, add baking powder, and mix again.
Place a cast iron skillet or other heavy skillet over medium heat. Add 2 tablespoons vegetable oil and heat until shimmering. Place heaping tablespoons of zucchini batter in pan several inches apart, allowing room to spread. Flatten them with a spatula if necessary; pancakes should be about 3/8 inch thick and about 3 inches in diameter. Fry until golden on one side, then turn and fry again until golden on other side. Repeat once or twice, frying about 5 to 6 minutes total, so pancakes get quite crisp. Transfer to a plate lined with paper towels, and keep warm in oven. Continue frying remaining batter, adding more oil to pan as needed. Serve hot.
For yogurt sauce: In a small bowl, combine yogurt, garlic and salt. Mix well, and serve on the side or on pancakes.

Nutrition Facts : @context http, Calories 151, UnsaturatedFat 8 grams, Carbohydrate 7 grams, Fat 11 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 3 grams, Sodium 244 milligrams, Sugar 3 grams, TransFat 0 grams

CRISP POTATO PANCAKES WITH GOAT CHEESE ON MIXED GREENS

Crisp Potato Pancakes with Goat Cheese on Mixed Greens image

Categories Cheese Potato Goat Cheese Winter Pan-Fry Bon Appétit

Yield Serves 4

Number Of Ingredients 15

Ingredients

For salad
1 tablespoon Sherry vinegar or balsamic vinegar
1/2 teaspoon Dijon mustard
3 tablespoons olive oil
2 tablespoons finely chopped fresh chives
1 tablespoon finely chopped shallot
1 garlic clove, finely chopped
4 cups mixed baby greens
For pancakes
2 russet potatoes, peeled, grated
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 tablespoons olive oil
4 ounces soft fresh goat cheese (such at Montrachet), crumbled
4 teaspoons finely chopped fresh chives

Steps:

Make salad:
Whisk vinegar and mustard in small bowl. Gradually whisk in oil. Mix in chives, shallot and garlic. Season to taste with salt and pepper. Place greens in large bowl. Set aside.
Make pancakes:
Place potatoes in dry kitchen towel and squeeze to remove as much moisture as possible. Transfer potatoes to large bowl. Add salt and pepper and toss to combine.
Heat 1 tablespoon oil in heavy large skillet over medium heat. Mound 1/3 cup potatoes in skillet. using spatula, flatten to 3-inch round. Repeat 3 times, forming 4 pancakes. Top each cake with 1/4 of goat cheese. Sprinkle each with 1 teaspoon chives. Cover each with another 1/3 cup potatoes; press to adhere, enclosing cheese completely and flattening slightly. Cook until bottoms are golden, about 6 minutes. Add 1/2 tablespoon oil to skillet. Turn pancakes over; cook until golden, about 6 minutes.
Toss greens with enough dressing to coat. Divide salad among plates. Arrange 1 pancake atop each salad.

Tips:

To ensure light and fluffy pancakes, make sure not to overmix the batter. Overmixing can result in tough pancakes.
For crispy edges, heat your pan or griddle over medium-high heat before adding the batter.
Use a well-seasoned pan or griddle to prevent the pancakes from sticking.
Cook the pancakes until they are golden brown on both sides. This will ensure that they are cooked through.
Serve the pancakes immediately with your favorite toppings, such as butter, syrup, fruit, or cheese.

Conclusion:

These crisp olive oil pancakes with cheese are a delicious and easy-to-make breakfast or brunch recipe. They are perfect for a lazy weekend morning or a special occasion. With their crispy edges and fluffy interior, these pancakes are sure to be a hit with everyone at the table. So next time you're looking for a new pancake recipe to try, give these olive oil pancakes a try. You won't be disappointed!

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