The Forrester Savoury Pancake Recipe

Savoury Pancake With Spring Onion, Herbs, Potato and Peas
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I had this gorgeous savoury pancake at the Pancake House restaurant when we were on holiday in Center Parcs. I absolutely loved it and couldn’t wait to try and recreate it  as a ‘fake-away’ at home. It was a good job I did too as they have now changed the menu and no longer serve it – boo!

It is the best savoury pancake I have ever had and I make it really often for me when my hubby and toddler have sweet toppings on their pancakes. It is also a great way to use leftover potato and peas from a roast dinner.

You can use any regular pancake mix from your favourite recipe, or use my really easy no-measure pancake recipe here.

 

Ingredients (per pancake):

1 leftover cooked potato

1 handful cooked frozen peas

2 spring onions

1 teaspoon sage

Pancake batter

Olive oil

Mayonaise

Best Ever Savoury Pancake

Method:

1. Slice the leftover potato into thin slices, and finely chop the spring onion.

2. Heat a frying pan over a medium to high heat and add a glug of olive oil.

3. Add the potato slices and sage and cook from a few minutes until the potatoes are warmed through and beginning to go a bit golden.

4. Add the spring onion and peas and cook for a further few minutes until the peas are warmed through.

5. Pour over enough pancake mix to cover, swirl the pan as you go so it spread to the edges and isn’t too thick.

6. Cook until golden underneath and then carefully flip.

7. Cook the other side until golden.

8. Serve drizzled with mayonaise – yum!

 

L x

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