Absolutely! This is a fantastic concept for a quick, high-protein breakfast or snack. It’s not a fluffy pancake, but more of a savory, satisfying pan-cake that’s incredibly easy and fast to make.
Here’s a recipe for a 5-Minute Egg and Yogurt Pan Cake (No Oven)
This creates a single, thick, omelet-like “pancake” that is moist, protein-packed, and endlessly customizable.
5-Minute Egg and Yogurt Pan Cake
This is a savory, microwave-powered “pancake” that’s ready in minutes. It’s perfect for one person and requires no flour and no oven.
Yield: 1 serving
Prep time: 2 minutes
Cook time: 2-3 minutes
Ingredients
· 1 large egg
· 3 tablespoons plain Greek yogurt (thick, full-fat works best)
· 1 tablespoon grated Parmesan cheese (or other hard cheese like cheddar)
· ¼ teaspoon baking powder (this gives it a little lift, but can be omitted)
· Pinch of garlic powder, salt, and black pepper
· Optional Add-ins:
· Chopped fresh herbs (chives, dill, parsley)
· A pinch of red pepper flakes for heat
· Everything Bagel Seasoning for topping
Instructions
- Combine: In a small, microwave-safe bowl (a ramekin is perfect), whisk the egg and Greek yogurt together until smooth.
- Season: Add the grated Parmesan, baking powder, garlic powder, salt, and pepper. Whisk again until everything is well combined. Stir in any optional add-ins like herbs.
- Cook: Microwave on high for 1 minute and 30 seconds to 2 minutes. Start checking at 1 minute 30 seconds. The pancake is done when the top looks set and is slightly springy to the touch.
- Serve: Carefully remove the bowl (it will be hot!). You can run a knife around the edge and turn it out onto a plate, or simply eat it straight from the bowl. Top with a dollop of extra yogurt, more herbs, or a sprinkle of Everything Bagel Seasoning.
Important Tips & Variations:
· Bowl Size Matters: Using a small bowl or ramekin (about 4-6 inches in diameter) helps the pancake cook evenly and rise a bit.
· Don’t Overcook: Microwave power varies. If you overcook it, it can become a bit rubbery. It’s better slightly underdone in the center, as it will continue to cook from residual heat.
· The Yogurt is Key: Greek yogurt provides protein and a tangy flavor. Regular yogurt will work but will make the batter thinner.
· Sweet Version: Want a sweet pancake? Omit the cheese, garlic, and pepper. Use plain yogurt, add a dash of vanilla extract, and a ½ teaspoon of maple syrup or honey. Top with berries and a little more syrup.
· Stovetop Method (Takes 7-8 minutes): If you prefer the stovetop, mix the batter the same way. Pour it into a small, lightly greased non-stick skillet over low heat. Cover with a lid and cook for 4-5 minutes, until the bottom is golden and the top is mostly set. Carefully flip and cook for another 1-2 minutes, uncovered.
Enjoy your incredibly fast, easy, and protein-packed pan cake