A Savoury Twist on Pancake Day!

The English dictionary tells us that a pancake is a thin, flat, round cake made from a mixture of flour, milk and egg, fried on both sides but I’m happy to note that cooks around the world, both professional and amateur have been enthusiastically playing around with this loose definition and creating all manner of ways to take pancakes to greater heights of deliciousness!

I’m going savoury this year and have already tried and tested some great recipes posted by some of my all-time favourite food bloggers and cooks whose passion for pancakes is in no way impeded by their resolve to take a healthier approach whilst still delivering dishes that look and taste seriously-good!

 

Angela Coleby from Divalicious Recipes offers up Spinach and Chia Pancakes using coconut flour which are gluten free, low carb, vegetarian (and very, very moreish!)

 

Tieghan Gerard at Half Baked Harvest gives us Rava Dosa (Indian Crepes) with Squash and Tomato Chickpea Masala which involve quite a number of ingredients but the whole prepping and cooking procedure doesn’t take long and trust me, if you are entertaining on Pancake Day/Night, there will be plenty of happy faces around the table!

 

Kimberley Hasselbrink at The Year in Food has come up with some fabulously-delicate Chickpea Pancakes with Smoky Roasted Carrots which (and I am more than happy to quote her here) “are addictively good, deeply savoury and nutty”.

Jamie Oliver rarely disappoints and if you haven’t tried his Healthy Cheese and Corn Pancakes with Smoky Bacon and Caramelised Bananas, don’t waste any more time deliberating - breakfast time, lunchtime or any time - these are pukka pancakes!