Fluffy Dill Pancakes Recipe: A Savory Breakfast Delight
Crispy dill pancakes bring a burst of herbal magic to your breakfast table.
Fragrant green specks dance through golden, fluffy batter.
Mornings suddenly feel more adventurous with these unexpected flavor combinations.
Light and delicate, these pancakes surprise even seasoned brunch enthusiasts.
Fresh dill adds a zesty, unexpected twist that makes ordinary breakfast extraordinary.
Each bite promises a delightful blend of comfort and excitement.
You’ll want to savor every delicious moment of this culinary creation.
Grab a fork and let the deliciousness begin!
Questions About James Martin Dill Pancakes
Dill adds a fresh, tangy flavor that brightens up traditional pancakes, giving them a unique and zesty twist that pairs wonderfully with the soft, fluffy texture.
Yes, you can use dried dill, but use about 1/3 the amount of fresh dill since dried herbs are more concentrated in flavor. Fresh dill provides a more vibrant taste and aroma.
Look for small bubbles forming on the surface and slightly dry edges. When these appear, it’s time to flip the pancakes to cook the other side until golden brown.
Why Try James Martin Dill Pancakes
What You Need For James Martin Dill Pancakes
Dry Ingredients:Wet Ingredients:Herb Ingredient:Steps To Make James Martin Dill Pancakes
Step 1: Prepare Dry Mixture
Grab a large mixing bowl and sift together all-purpose flour, baking powder, salt, and a pinch of sugar. This combination creates a fluffy foundation for your pancakes, ensuring a light and airy texture when cooked.
Step 2: Blend Wet Ingredients
In a separate bowl, whisk together fresh buttermilk, a farm-fresh egg, and melted butter until the mixture becomes smooth and well-incorporated. The buttermilk adds a tangy richness that makes these pancakes extra delicious.
Step 3: Create Pancake Batter
Gently pour the wet ingredients into the dry mixture. Use a light hand to combine, stirring just until the ingredients are barely mixed. Small lumps are perfectly okay – overmixing will make your pancakes tough and dense.
Step 4: Add Fresh Dill
Finely chop fresh dill and fold it into the pancake batter. The herb will distribute little bursts of bright, grassy flavor throughout each pancake, creating a unique and memorable breakfast experience.
Step 5: Heat the Cooking Surface
Warm a non-stick skillet or griddle over medium heat. Lightly butter the surface to prevent sticking and create a golden, crispy exterior on your pancakes.
Step 6: Cook Pancakes
Pour about 1/4 cup of batter for each pancake onto the heated surface. Watch for small bubbles to form on the top of the pancake, which signals it’s time to flip. Cook until both sides are a beautiful golden brown.
Step 7: Serve and Enjoy
Transfer the dill pancakes to a warm plate. Serve immediately with your favorite toppings like sour cream, Greek yogurt, smoked salmon, or a drizzle of honey for a gourmet breakfast treat.
Helpful Cooking Tips For James Martin Dill Pancakes
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Dill Pancakes Recipe
- Total Time: 25 minutes
- Yield: 4 1x
Description
Scandinavian-inspired dill pancakes deliver delightful herbal notes with silky texture and elegant simplicity. Crisp edges and delicate herb infusion make these pancakes a perfect breakfast companion you’ll savor with pure culinary joy.
Ingredients
Flour and Base Ingredients:
- 1 cup (240 milliliters) all-purpose flour
- 1 tablespoon (15 milliliters) sugar
- 1 teaspoon (5 milliliters) baking powder
- 1/2 teaspoon (2.5 milliliters) baking soda
- 1/4 teaspoon (1.25 milliliters) salt
Liquid and Binding Ingredients:
- 1 cup (240 milliliters) buttermilk
- 1 large egg
- 2 tablespoons (30 milliliters) melted butter
Herb Ingredient:
- 2 tablespoons (30 milliliters) fresh dill, chopped
Instructions
- Thoroughly combine flour, salt, baking powder, and sugar in a mixing bowl, ensuring even distribution of dry ingredients.
- Whisk buttermilk, egg, and melted butter in a separate vessel until smooth and well-integrated.
- Gently merge wet and dry mixtures, using minimal strokes to prevent gluten development and maintain a light texture.
- Delicately incorporate fresh chopped dill throughout the batter, distributing herbs evenly.
- Heat a non-stick skillet or griddle over medium temperature (350°F), lightly coating surface with butter or oil.
- Pour approximately 1/4 cup of batter onto heated surface, creating circular pancakes with consistent size.
- Wait until small bubbles emerge across the pancake’s surface and edges appear slightly matte, indicating readiness to flip.
- Carefully turn pancake, cooking opposite side until achieving a golden-brown complexion, approximately 2-3 minutes total.
- Transfer completed pancakes to a warming plate, maintaining temperature and preventing moisture accumulation.
- Serve immediately alongside preferred accompaniments like sour cream, applesauce, or additional fresh dill garnish.
Notes
- Ensure buttermilk is at room temperature for smoother batter consistency and better rising.
- Chop fresh dill finely to distribute evenly throughout pancakes and prevent large herb chunks.
- For gluten-free version, substitute all-purpose flour with almond or gluten-free blend and add xanthan gum for binding.
- Let batter rest 5-10 minutes before cooking to allow flour to absorb liquid and create more tender pancakes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Snacks
- Method: Frying
- Cuisine: Eastern European
Nutrition
- Serving Size: 4
- Calories: 190 kcal
- Sugar: 2 g
- Sodium: 300 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0.1 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 55 mg
Michael Thompson
Founder & Recipe Developer
Expertise
Education
Cascade Culinary Institute – Bend, OR
ServSafe Food Handler Certification – Portland, OR
Focus: Certified in core food safety and hygiene principles for both home and professional kitchens, with emphasis on ingredient handling, kitchen cleanliness, and safe preparation methods.
Mike’s kitchen journey began with a single goal: to make everyday meals feel like something worth celebrating.
After earning his Certificate in Culinary Arts from Cascade Culinary Institute, he spent years working with local farmers and small kitchens across Oregon, learning the beauty of seasonal, small-batch cooking.
Mike’s approach is simple, cook with what’s fresh, keep it approachable, and always leave room for a little creativity. When he’s not testing yogurt marinades or designing single-serving meals, you’ll find him hiking trails or hunting down the best berries at local markets.