Although the classic lemon and sugar combo takes a lot of beating, we think these savoury pancakes are pretty good contenders. They are, of course, all about the veg!
The key to a good pancake is to use an oil suitable for frying at high temperatures, and without a strong flavour, such as sunflower or groundnut oil. Plain flour can be substituted for buckwheat, which goes particularly well with savoury fillings; in France, crêpes are usually made with buckwheat. It’s also gluten-free.
Masala dosa & spiced spuds with beetroot & coconut relish
Masala dosas are the perfect Indian street snack. Traditionally the paper thin dosa pancakes are made with a fermented rice batter. As the process takes 3 days, we’ve cheated a little here and used a mix of rice and chickpea flour. An Indian snack is never complete without a chutney or relish, so a warm beetroot side adds some earthy flavour and bright colour.
Read the full masala dosa & spiced spuds with beetroot & coconut relish recipe.
Ragú of green beans with tomatoes, olives and farinata
Farinata (also known as socca) is a dense chickpea pancake, often baked in shallow trays in wood-fired ovens. It is perfect to drag through and mop up rich sauces. Enjoy them paired with a herby green bean ragú.
Read the full ragú of green beans with tomatoes, olives & farinata recipe.
Sweet potato pancakes
These sweet potato pancakes can be adapted for both sweet and savoury tastes. Serve for dinner with a roasted vegetable topping e.g. ratatouille and quick pickled red onions or leftover curry or chilli, or as a hearty breakfast, laced with a pinch of cinnamon and served with sliced banana and maple syrup or honey.
Read the full sweet potato pancakes recipe.
Spinach, potato & chickpea pancakes
This recipe ticks the box for both vegan and gluten-free. These chickpea pancakes are stuffed with a curried potato, spinach and chickpea filling. Serve with a good dollop of yogurt, some fruity chutney and wedges of lemon for squeezing.
Read the full spinach, potato & chickpea pancakes recipe.