Quick and Easy Cheesy Tapioca Breakfast Pancake
Start your day with this Quick and Easy Cheesy Tapioca Breakfast Pancake, a savory, gluten-free treat that’s ready in minutes. With a smooth batter, melty cheese filling, and customizable add-ins, this dish is perfect for a hassle-free breakfast or brunch.
Why Tapioca Breakfast Pancake?
This recipe combines the chewy texture of tapioca flour with the rich flavor of cheese, creating a satisfying and versatile breakfast. It’s quick, customizable, and perfect for busy mornings or a cozy weekend meal.
Ingredients
• 1/2 cup tapioca flour: For a chewy, gluten-free base.
• 1/2 cup cornstarch: Adds structure to the batter.
• 1/2 teaspoon baking powder: For a light texture.
• 4 tablespoons milk or water: To achieve a smooth batter.
• 1 egg: Binds the ingredients and adds richness.
• Pinch of salt: Enhances flavor.
• Shredded cheese (cheddar, mozzarella, or your choice): For a melty filling.
• Optional fillings (to taste): Diced tomatoes, spinach, mushrooms, or herbs for customization.
Instructions
1. Mix the Batter: In a medium bowl, combine tapioca flour, cornstarch, baking powder, milk (or water), egg, and a pinch of salt. Stir until the batter is smooth and lump-free.
2. Prepare the Skillet: Heat a non-stick skillet over low heat and lightly grease with oil or butter.
3. Pour First Layer: Pour half the batter into the skillet, spreading it evenly to form a thin pancake.
4. Add Fillings: Sprinkle shredded cheese and your choice of optional fillings (e.g., diced tomatoes or spinach) over the batter.
5. Cover with Batter: Pour the remaining batter over the fillings, spreading gently to cover.
6. Cook Low and Slow: Cover the skillet with aluminum foil to prevent burning. Cook on low heat for 10–15 minutes, or until the pancake is set and golden on the bottom.
7. Serve: Carefully flip or slide the pancake onto a plate. Slice and enjoy warm!
Tips for the Perfect Tapioca Pancake
• Smooth Batter: Ensure the batter is well-mixed for a consistent texture. Add a splash more milk or water if it’s too thick.
• Low Heat is Key: Cooking on low heat prevents burning and ensures the pancake cooks through evenly.
• Customize Fillings: Experiment with fillings like sautéed veggies, fresh herbs, or even a fried egg for extra protein.
• Cheese Choices: Mozzarella gives a stretchy texture, while cheddar adds a sharp flavor. Use freshly shredded cheese for best results.
FAQs
Can I Prepare the Batter Ahead of Time?
Yes, mix the batter and store it in the refrigerator for up to 24 hours. Stir well before cooking, as it may separate slightly.
Can I Freeze the Pancake?
It’s best enjoyed fresh, but you can freeze cooked pancakes (without fillings) in an airtight container for up to 1 month. Reheat in a skillet or microwave.
What Can I Serve with This Pancake?
Pair with the Chilled Creamy Fruit Bowl or Winter Window Fruit Trifle for a balanced breakfast. It also complements a light salad or fresh juice.
Can I Use Different Flours?
Tapioca flour is key for the chewy texture, but you can replace cornstarch with arrowroot or potato starch if needed.
What If I Don’t Have a Non-Stick Skillet?
Use a well-greased regular skillet, but monitor closely to prevent sticking. A lid or foil helps cook the pancake evenly.
Conclusion
The Quick and Easy Cheesy Tapioca Breakfast Pancake is a versatile, gluten-free breakfast that’s ready in minutes. With its chewy texture, melty cheese, and customizable fillings, it’s a delicious way to kickstart your day. Perfect for busy mornings or leisurely brunches, this recipe is sure to become a go-to favorite!