It’s pancake and pancake time!


Pancakes – also known as hot cakes – or crepes – a thinner version of pancakes – are always popular and are great for breakfast, lunch, brunch or dinner.

I’m a big fan of pancakes and crepes. When combined with fillings using both savory and sweet elements, they are a big hit that covers a wide range of possibilities.

Today we enjoy and create many versions of this old traditional cake. Here are some recipes that might change your mind about the many ready-made possibilities of pancake and hot cake.

Be creative when cooking these delicacies.

I found this one myself: “Rise and Shine It’s Pancake and Crepe time – Anytime!”

I couldn’t agree with myself more!


Jacqueline Iannazzo-Corser is a staff writer for The Monroe News, writing about food and recipes. She is a chef, co-owner of Public House and adjunct professor of culinary arts at Monroe County Community College. She can be contacted at [email protected]

Naked savory hot cake

For 8 people


  • 1 cup Greek yogurt
  • 2 Large Egg
  • 1/2 cup olive oil in the batter
  • 2 tbsp. Olive oil for frying
  • 2 cups all-purpose flour
  • 2 small onions (chopped)
  • 4 tbsp. Cilantro (chopped)
  • 1 C. Salt and pepper to taste
  • 1 C. Chilli flakes (optional)
  • 2 tbsp. baking powder
  • 1 C. Baking soda
  • 1 cup grated Mozzarella cheese or your choice


  • Take a bowl and add the Greek yogurt, eggs and olive oil to the bowl.
  • Mix these ingredients well until well blended.
  • Add flour, onion, cilantro, salt and pepper to taste, chili flakes (optional), baking powder, baking soda and mozzarella to the mixture.
  • Using a spatula, gently combine the ingredients, do not overmix the batter.
  • Once the ingredients are well mixed, they will be thick and sticky—stop mixing.
  • Place a saucepan over medium heat and allow to heat up.
  • Add 1 tbsp of olive oil and add 2 tbsp. pancake mix to skillet. Shape it with a spoon to obtain a rounded shape.
  • Add 2 pancakes per turn and cook for 2-3 minutes on each side.
  • When they are golden and crispy on both sides, remove them from the heat and place them on a plate.
  • Add toppings like extra cheese, sour cream, applesauce, scallions, tomatoes. etc

Note: You can buy a metal form at a cake supply store if you want your cakes to be a certain size.

Easy Chicken Pancakes

Makes: 12 pancakes


  • 1 1/4 cup flour
  • 2 1/4 cups of milk
  • 1 tbsp. cornstarch
  • 4 eggs
  • 1/4 tsp salt
  • 1 tbsp. sugar
  • 1 tbsp. oil

Interior Filling:

  • 1 chicken breast cut into small cubes or shredded
  • 1 red bell pepper (diced)
  • 1 onion (diced)
  • 1 carrot (grated or finely chopped)
  • 1/8 tsp salt and pepper to taste
  • 9 to 10 inch pan


  • Mix the pancake batter ingredients together with a whisk.
  • To cook the pancakes, preheat a 9-inch nonstick skillet over medium-low heat. (Note: if the pan is preheated, you do not need to grease the pan).
  • Pour a minimum of 1/3 cup of pancake batter directly into the pan and stir quickly to coat the bottom of the pan.
  • Cook for one minute or until edges are crisp. Flip and continue cooking for 30 seconds.
  • Stack the cooked pancakes on a plate.
  • Store at room temperature.

Prepare the filling:

  • Prepare the chicken filling by sautéing the onion, carrot and peppers in 5 tbsp. of oil until tender, about 8 minutes.
  • Add salt and pepper with the chicken (small cube or grated).
  • Place on a sheet of paper towel to rest and drain.
  • To fold savory crepes, place a heaping tablespoon of filling in the center of each crepe.

Note: As pancakes have different folding techniques, you can view them online. You can top this crepe with sour cream and green onions or whatever you desire for taste.

Sweet Dessert Crepe

For 6 to 8 people


  • ½ teaspoon of salt
  • 2 tablespoons butter, melted
  • 1 ⅓ cup milk
  • 2 tablespoons of white sugar
  • 1 cup all-purpose flour
  • 4 eggs, lightly beaten
  • Assorted fruit


  • Whisk together eggs, milk, flour, melted butter, sugar and salt in a large bowl until smooth.
  • Heat a medium skillet or pancake pan over medium heat. Grease the pan with a small amount of butter or oil applied with a brush or paper towel.
  • Using a serving spoon or small ladle, spoon about 3 tablespoons of the pancake batter onto the hot pan, tilting the pan to evenly coat the bottom surface.
  • Cook until golden brown, 1-2 minutes per side
  • Serve them hot.
  • Top with an assortment of fresh fruits, nuts, raisins, then homemade or store-bought whipped cream.

Note: play around with this one; You can use ice cream, peanut butter, canned food, etc.

Note: Using a spatula to flip a crepe helps, or heat two pans and flip in the extra pan.


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