Break Kitchen | Episode 2: Za’atar and Cheese Pancakes for a Quick Breakfast

After Saudi kabsa in the first episode, today we turn to a lighter, quicker idea for breakfast or a light dinner: savory pancakes with za’atar and cheese. This Break Kitchen recipe, presented in our editorial style, uses simple ingredients and can be prepared in minutes, with plenty of flexibility to adjust the filling based on what you have at home.

Recipe Information

• Preparation time: 10 minutes
• Cooking time: 15 minutes
• Servings: 4 servings (about 8 medium pancakes)

Ingredients

• 1 1/2 cups (190 grams) all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 tablespoon dried za’atar
• 1 teaspoon sesame seeds, optional
• 2 large eggs
• 1 1/4 cups (300 ml) milk
• 2 tablespoons olive oil, plus a small amount for greasing the pan
• 3/4 cup (about 90 grams) shredded mozzarella or cheddar
• 1/3 cup finely chopped parsley or green onion, optional

Preparation

1. In a large bowl, mix the flour, baking powder, salt, za’atar and sesame seeds until the dry ingredients are well distributed.
2. In another bowl, whisk the eggs with the milk and olive oil until well combined.
3. Add the wet ingredients to the dry ingredients and stir gently until most of the flour disappears. Do not overmix; a few small lumps are normal and help keep the pancakes tender.
4. Add the cheese and parsley or green onion, and stir lightly. Let the batter rest for 5 minutes before cooking.
5. Heat a nonstick pan over medium-low heat and lightly wipe the surface with oil.
6. Pour about 1/4 cup of batter for each pancake. Cook until bubbles appear on the surface and the edges have set, then flip and cook the other side for about 1 to 2 minutes, until golden.
7. Repeat with the remaining batter, adjusting the heat if the surface browns quickly before the inside is cooked.

Tips for Making Successful Savory Pancakes

• Do not mix the batter vigorously after adding the flour, as this can make the pancakes tough.
• Use medium-low heat; the cheese may cause the surface to brown faster than it does with sweet pancakes.
• If the batter is too thick, add a tablespoon or two of milk. If it is too thin, add one tablespoon of flour at a time.
• For a more pronounced za’atar flavor, sprinkle a small amount over each pancake immediately after pouring it into the pan.

Ingredient Substitutions

You can replace the mozzarella with cheddar or a blend of cheeses suitable for cooking. For a more distinctly Arab flavor, add a small amount of crumbled feta while reducing the salt. The parsley can be replaced with green onion, or the fresh herbs can be omitted altogether. When using plant-based milk, choose an unsweetened variety and check that it is suitable for those with allergies.

Serving and Storage

Serve the pancakes hot with sliced tomatoes and cucumbers, or with labneh and olives. They can be placed in a breakfast box after cooling slightly. Store leftovers in an airtight container in the refrigerator, then reheat thoroughly before serving. Do not leave perishable foods at room temperature for extended periods, and be sure to cool and refrigerate them promptly.

Allergy and Food Safety Warning

The basic recipe contains gluten, eggs, milk and sesame when sesame is used. Anyone with a food allergy should check the labels of all ingredients and use suitable alternatives. To reduce the risk of food contamination, wash your hands and surfaces thoroughly, keep raw ingredients separate when necessary, cook the food thoroughly, and refrigerate it promptly if it will not be eaten immediately.

Food Safety Source

USDA Food Safety and Inspection Service (FSIS) — Guidance on safe cleaning, separation, cooking and chilling.

Previous episode: Break Kitchen | Episode 1: Saudi Chicken Kabsa