Pancake day is looming. So I thought I’d offer you up something just a little different. I know you like your wafer thin crepes with sugar, lemon, Nutella, jam, caramel, bananas etc, but I wanted to champion the savoury pancake. It’s thicker, it’s less about tossing and it’s very happy when sitting next to sliced avocado.
Fluffy sweet potato pancakes
- 220g carrot (2 large)
- 140g sweet potato (1 medium sized)
- 130g halloumi cheese (or other hard cheese)
- 3 cloves garlic, crushed or very finely chopped
- 175g self raising flour
- 1/2 tsp bicarbonate of soda
- 1 tsp ground coriander
- 1 tsp ground ginger
- 1 tsp salt
- 1 tsp ground black pepper
- 110mls milk
- 2 large eggs
- 10mls lemon juice (from a bottle or fresh)
- Olive oil for frying (about 6 tbsp)
- Preheat the oven to 180C/gas mark 4. Find a large baking tray and line with non stick baking parchment.
- Top and tail the carrots, grate and place in a large bowl. (I don’t bother to peel mine). Peel the sweet potato, grate and add to the carrots. Grate the cheese and add to the bowl.
- Add the garlic, flour, bicarbonate of soda, ground coriander, ginger, salt and black pepper to the bowl of grated ingredients. Stir well with a metal spoon until everything is well covered and distributed.
- Lightly whisk together the milk, eggs and lemon juice with a fork. Add to the dry grated mixture and stir well with a metal spoon until the batter is completely mixed. Have a good dig about at the bottom as flour tends to hide there.
- Heat 2 tbsp olive oil in a large non stick frying pan over a medium heat. Add heaped tablespoons of the batter to the pan. (I managed four in my pan at a time without them touching).
- After a minute use a slice to lift the pancake up and check how well done the underside is. You’re looking for golden brown. If it’s still too light then leave to fry a little longer. Once the underside is golden brown flip each pancake over.
- Fry for a further minute, squashing the pancake down a little with the slice, then check as before for a golden brown colour. Remove the pancakes once fried on both sides and place on the lined baking tray.
- Repeat stages 5, 6 and 7 until all the batter is used up. Remember to add more oil each time.
- Once all the pancakes are fried make sure they’re arranged in one layer and bake for 20 minutes.
- The pancakes with be slightly puffed up and fluffy inside once baked. Serve immediately for breakfast, lunch or dinner with avocado, chilli, fried eggs or simply alone.
NB: These keep in the fridge for 3 days, well wrapped. Or freeze in bags separated by non stick baking parchment. Re-heat in a preheated oven at 180C/gas mark 4 for 15 minutes before serving (slightly longer from frozen). Remember, if feeding these to under 1’s then leave out the salt.