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Mexican sweetcorn pancakes, poached eggs and salsa by James Tanner. Our sweet potato masala dosas are savoury Indian pancakes, traditionally eaten for breakfast or as a tasty snack to keep you going until dinner. The spicy sweet potato filling is complemented by the cooling coconut yogurt, and don't be afraid to add some Indian chutneys or pickles for good measure. You can have Savoury pancakes using 8 ingredients and 8 steps. Here is how you achieve it.
Ingredients of Savoury pancakes
- You need 200 gms of plain all purpose flour.
- It's 100 mls of water (adjust if more or less needed).
- Prepare of Freshly chopped coriander.
- You need Bunch of spring onion - chopped.
- Prepare to taste of Salt.
- You need Pinch of yellow food colouring.
- You need of Chopped chillies (optional).
- You need of Oil or butter to cook.
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. Try a savoury pancake recipe this Shrove Tuesday. Our recipes, including cheesy pancakes with ham and buttermilk pancakes with avocado, means you can make Pancake Day an all-day celebration.
Savoury pancakes instructions
- In a mixing bowl, add floor salt and food colouring..
- Make a well in the centre start adding water. Using a hand whisk mix until you get a pancake consistency..
- Add the chopped herbs. Give all a good mix. Cover and leave to rest for about 10 minutes..
- Head a skillet, brush with butter or oil. Using a ladle, pour in the centre..
- Turn the skillet around moving the batter into a pancake..
- Cook for 1 minute or until the top looks dry and bubbles. Turn over and cook until slight brown..
- Repeat with the rest of the batter until all done..
- Serve while still warm spread with a chutney of your choice..
Filter This Page Filter Clear All. They are rich, flaky, crispy and totally moreish. Serve on their own or with a dipping sauce. If you're looking to incorporate savoury pancakes into your canapé repertoire mastering Richard Corrigan's blini recipe will provide the perfect canvas for a wealth of luxurious toppings - the chef himself uses sour cream and caviar, while Robert Thompson opts for cured sea bass. Try something a little different this Pancake Day - ditch the French crêpes and give our favourite savoury versions from around the world a go.
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