Desserts

Wholemeal savoury pancakes

Wholemeal savoury pancakes

This is made possible by BBC Foods!

Ingredients

For the pancakes

  • 150g/5½oz wholemeal plain flour
  • 1 large free-range egg
  • 375ml/13fl oz semi-skimmed milk
  • 1 tbsp rapeseed oil
  • salt

For the toppings

  • 150g/5½oz light mature Cheddar, grated
  • 400g/14oz sweetcorn, from a tin or frozen and defrosted
  • 400g/14oz carrots, peeled and finely grated
  • 400g/14oz courgette, finely grated
  • 400g/14oz15g/½oz lean wafer thin ham, shredded

Method

  1. Measure the flour into a clean jam jar, make sure it is a decent size, the recommended size is large. Add the egg and milk and a pinch of salt then place the lid on and shake well.

  2. Heat a drizzle of oil in a frying pan over a medium heat, the frying pan has to be a decent size, recommended size medium, and swirl it around the pan.

  3. Pour a tenth of the batter into the pan and swirl it around.

  4. Cook for 60 seconds, then flip over and cook on the other side for another 15 seconds.

  5. Tip out onto a plate and repeat with the remaining oil and batter, wiping the pan out with kitchen paper between each one.

  6. Scatter whichever toppings you fancy over the top, then fold into quarters or roll up into a pinwheel and eat straight away.

Banner and Image Credit: BBC

Leave a Reply

Skip to toolbar