Pancakes are delicious – everyone loves them, right? But I feel like savoury pancakes are often overlooked. They shouldn’t be!
These Mediterranean vegetable and goats cheese savoury pancakes are a real treat. The thin, crepe style pancake is the perfect vehicle for those bright, fresh flavours.
These are wonderful for any meal of the day – breakfast, brunch, lunch or dinner! You could also make them ahead and wrap in tin foil for a picnic. Versatile food is the best food.
Give them a try, and enjoy your new preference for savoury pancakes!
Ingredients, Substitutions and Variations
- Plain flour, milk, egg – these are your pancake ingredients. You can use any type of milk you like.
- Olive oil – or vegetable oil.
- Red onion, courgette, bell pepper – these are your Mediterranean vegetables. Feel free to add/omit as you like. Tomatoes, aubergine and spinach would also be delicious .
- Green olives – for that salty, savoury flavour. You could switch for black olives.
- Goats cheese – or try feta!
Top Tips
- Make ahead
The vegetables can be cooked up to 24 hours in advance. Cool, then store in the fridge. Before adding to the pancakes, heat them back up thoroughly in a frying pan or microwave.
- Get creative
These are the perfect vehicle for all sorts of Mediterranean flavours. Try adding some chorizo or pancetta when you cook the veg, or top the pancakes with tzatziki!
- Flipping
If you’re a newbie to pancake flipping, I recommend using a fish slice or spatula to help. Get it right under the pancake and flip in one fluid, confident motion.
Mediterranean Vegetable and Goats Cheese Pancakes
Save This RecipeIngredients
- 1 mug plain flour
- 1 mug milk
- 1 large egg
- 4 tbsps olive oil
- 1 red onion
- 1 large courgette
- 1 red pepper
- 1 handful green olives halved
- 40 g goats cheese
Instructions
- Pour the flour, milk and egg into a bowl and whisk together until smooth. Leave to one side.
- Chop the onion and add to a pan with 1 tbsp of the olive oil. Cook over a medium heat for 3-4 minutes, then add the chopped courgette, red pepper and olives. Cook for a further 10 minutes, stirring often, until the veggies are soft.
- Heat the rest of the oil in a frying pan over a high heat. When the oil is hot, add a ladleful of the pancake batter and move the pan around to form an even layer over the base. Cook for 2-3 minutes until golden underneath, then flip and cook for another 1-2 minutes. Remove from the pan, add another ladleful of batter and repeat until you have made all of your pancakes. You may need to add more oil.
- To serve, pile a spoonful of the veg into the centre of each pancake, crumble over some goats cheese and roll up. Enjoy!
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