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Savory Pancake

Savory panckaes plated.jpeg

Pancakes, like crepes, don’t have to be sweet. This savory recipe came about when I wanted to use up some leftover salmon from last week’s blog with pantry items that I had on hand. The chives are plentiful in my garden, very easy to grow and super hardy. And what can be easier than pancake batter? With inflation hitting us each time we go to the grocery store, I try to use up leftovers and items in my fridge. Waste is the biggest item in our food budget, and with some effort, can be controlled. Inventive recipes and combos are delicious and help our budget. This onenis good for any meal and is definitely a keeper! Recipe is below.

Foodie Lit


Joy Clausen Soto, a young, successful dolphin trainer, finds herself fighting for her life against cancer. Her determination despite her pain and her positivity despite her losses grabs our emotions.  By the end of her memoir, we feel friends.


Apparently, Joy feels the same way. She ends her memoir with this thought, “Life is full of obstacles. This will never change. What can change is the way you deal with those obstacles….It’s not what happens to you in life that determines your future. It is what you decide to do in those moments of struggle. It is your choices that you have control over…It all starts with today….I’m rooting for you.”

Savory pancake in pan.jpeg

Savory Pancake

Yield: 5 pancakes


1 cup flour

1 teaspoon baking soda

2 large eggs

1 cup milk of choice

1/4 cup water, approximately for thinning

Handful of chives, chopped (green only)

1/4-1/2 cup cooked salmon, chopped finely

2 tablespoons vegetable oil for cooking

  1. Mix flour and baking soda in a bowl. In a separate bowl, beat eggs, milk and water.

  2. Make a hole in the center of the flour mixture and add the egg mixture. Mix until smooth.

  3. Add chives and salmon.

  4. Heat 1 teaspoon of oil over medium heat in a 7-8” non-stick crepe or frying pan. When a drop of water sizzles in pan, add enough batter to just cover the bottom of pan. Cook until set, about 3-4 minutes. Carefully flip pancake and cook on other side until golden. Add more oil as needed.

  5. Flip onto plate. Place parchment paper between pancakes.

  6. Roll each pancake and serve alone or top with parmesan cheese, sour cream, drizzled butter, salsa, honey or a toping of your choice.


Tip: Cut salmon finely so it will be flat when you pour the pancake.


Expandthetable suggestions

Other fillings: Use any cooked mild fish or any steamed or sautéed vegetables, cut finely

Add dairy: Use butter for cooking and cow’s milk

Sharper: Use 1/4 cup minced onions in place or in addition to chives.

# non dairy

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