Best Savoury Pancakes Recipes

SAVOURY PANCAKES

Steps:

• Using electric beaters or a hand whisk, combine the flour, eggs and milk with a big pinch of salt in a large bowl.
• Heat a 20cm crêpe pan until very hot, then pour a little oil into the pan. Swirl the pan so the oil creates an even covering. Ladle a spoonful of the pancake mixture into the pan and tip the pan so the mixture fills the pan in an even layer. Cook for 30 seconds, then flip and scatter with some cheese and ham, and cook until the cheese is melting. Add a crack of black pepper and fold. Keep on a plate covered with foil in a warm oven while you make the remaining pancakes.

SAVOURY PROTEIN PANCAKES

Steps:

• Place the oats, cottage cheese, feta cheese, egg whites & black pepper in a blender and blend into a smooth batter.
• Finely chop the onion and drain the sweetcorn.
• Add the onion and sweetcorn to the batter mix and stir them inches.
• Spray a non-stick frying pan with oil, and heat the pan.
• Pour in desired amount of pancake batter into the pan and cook over a MEDIUM heat for 2-3 mins on each side.

SPINACH AND FETA SAVOURY PANCAKES

Steps:

• First, put a pan of water on to boil. Add the spinach and cook until wilted, should be around 2-3mins. When the spinach is done, salt to taste, drain, and leave to one side.
• Next, whisk the egg, flour and milk together in a bowl. Either an electric whisk or handheld will be fine. The mixture should be liquidy and smooth.
• Then, melt the butter in a pan. Ladle the batter into the middle of the pan and tilt it so the batter spreads evenly. Cook on each side for around 4 mins.
• Once the pancake is cooked, assemble the spinach on one half, add the pine nuts and crumble feta on top. Fold the pancake over the top and voilà!

SAVOURY VEGAN PANCAKES

Steps:

• Put the flour, baking powder and a pinch of fine sea salt in a bowl and whisk briefly to combine. In a separate bowl, whisk together 50g of the garlic & herb soft cheese alternative with the milk until combined. Stir in half the chives, then pour into the dry ingredients, whisking to form a smooth, thick batter.
• Heat the grill to medium high. Arrange the tomato halves, cut-side up, and the mushrooms on a tray. Season well, scatter over the thyme leaves and drizzle over 1 tbsp oil, rubbing the oil into the mushrooms. Grill for 10-15 mins until softened and the mushrooms are wilted and tender throughout.
• Meanwhile, brush or swirl a little oil around a large non-stick frying pan and place over a medium heat. Add 2 tbsp of the batter to the pan to make small, round pancakes. Make sure they don't touch - you may need to do this in batches. Cook for 2 mins until the edges start to set and bubbles rise to the surface. Flip and cook for another 2-3 mins until light golden and cooked through. Keep the pancakes warm (underneath the tomatoes and mushrooms in the grill, or in a low oven) while you cook the remaining batter. Add a little more oil to the pan if needed. There should be 8-10 small pancakes in total.
• Spread the remaining soft cheese alternative over the pancakes, and divide between two warmed plates. Top each with a tomato half and the mushrooms. Season and scatter over the remaining chives to serve.