Light, fluffy American-style pancakes that are... savoury 😮!
I couldn’t pick just one option, so I went for two…
🍅Tomato, red pepper & cheddar – sweet, cheesy and gooey
🍃Pea, mint & ricotta – light, fresh and creamy
As well as being absolutely delicious they’re also super-simple to make, the perfect texture for little ones and great for batch cooking and freezing.
They are also totally adaptable – make the batter mix below and add whatever ingredients you have to hand. (You can even make them sweet by adding 1tsp of sugar/sweetener and some fruit or berries)
The batter quantities below are for one flavour combo and make approx. 10 pancakes. If you fancy making both flavour combos, then double (or halve) the quantities accordingly.
(To make these pancakes using sourdough starter discard replace 50g of the flour and 50g of milk with 100g discard)
📝The pancake batter ingredients are…
- 150g plain flour
- 175g milk
- 1 egg, beaten
- ½ tsp baking soda
- ½ tsp baking powder
- 1 tbsp butter, melted
📝Tomato, red pepper & cheddar ingredients…
- 1 red pepper, deseeded and chopped
- 1 large tomato, juice and seeds removed, flesh chopped
- 50g sun-dried tomatoes, chopped
- 2-3 spring onions (scallions) finely chopped
- 75g cheddar cheese, finely grated
- 2 tbsp finely chopped fresh parsley or basil (or 2 tsp dried)
📝Pea, mint & ricotta ingredients…
- 30g fresh spinach, chopped
- 120g ricotta cheese
- 100g peas (cooked)
- 80g courgette (zucchini), grated and squeezed
- 1 tbsp finely chopped fresh mint
🥄To make…
- mix the batter ingredients together and leave for 30 minutes
- add the veg, cheese and herbs to the batter and lightly mix
- place spoonfuls of the mix in a lightly oiled pan on a medium heat
- when the base is firm and golden carefully turn over
- cook until golden and firm on both sides
🍽Serve fresh and warm, refrigerate or ❄️ freeze.
👶Suitable from 6 months.
Enjoy x
Savoury pancakes… Yey or ney?
What other flavour combos do you plan on trying?