Savory Pancakes with Pancetta and Pecorino

Savory pancakes with pancetta and pecorino are a tantalizing appetizer or excellent finger food that can be served on various occasions. Here is the recipe:

Ingredients

• 100 g of smoked pancetta, diced
• 100 g of grated Pecorino Romano
• 150 g of flour
• 2 eggs
• 150 ml of milk
• 1 teaspoon of baking powder for savory cakes
• Oil for frying
• Salt to taste
• Pepper to taste

Preparation

1. In a frying pan, sauté the diced pancetta until it becomes crispy. Once ready, set it aside on a plate lined with paper towels to remove excess oil.
2. In a large bowl, beat the eggs while adding the milk. Gradually incorporate the sifted flour, baking powder, grated Pecorino Romano, a pinch of salt, and freshly ground black pepper, making sure to mix well to prevent lumps.
3. Add the sautéed pancetta to the batter and mix well until the pancetta is evenly distributed in the mixture.
4. Heat the oil in a suitable frying pan, and when it has reached the ideal temperature (about 170-180 °C), spoon small amounts of batter and gently slide them into the hot oil.
5. Fry the pancakes until they turn golden brown and puffy. This will take about 4-5 minutes. Move them occasionally to ensure they cook evenly.
6. Drain the pancakes from the oil and place them on paper towels to absorb the excess fat.
7. Serve hot to enjoy their outer crispness and soft interior.

Curiosity

In Italy, especially during the Carnival period, it’s traditional to prepare both sweet and savory pancakes. The pancakes with pancetta and pecorino are a rustic variation that combines the savory and pronounced taste of smoked pancetta with the piquant notes of pecorino, a cheese typical of central Italy. In some variations of the recipe, chopped rosemary can also be added for an extra aromatic touch, or replace the pancetta with guanciale or prosciutto for different flavors.