Like a dog isn't just for Christmas, a pancake isn't just for pancake day. It was one of those days, when you look into the fridge and get that despaired feeling - how on earth am I going to make dinner with any of this? I always have plenty of eggs from my chickens and in the fridge I managed to find an avocado, one spring onion, some feta and a pint of milk. Great, so now what - Scrambled egg? Omelette? In the larder, I found two more ingredients: flour and a large pot of sun dried tomatoes. Hey presto, savoury pancakes it is!
Savoury pancakes really are the ultimate dish to make when you look into an empty fridge or you simply just want to use up that last knob of cheese or that sad-looking spring onion. They're so fantastically simple and quick to make and best of all, they're so delicious. You can use the pancake mix as a base, then literally add any savoury topping you want. Whether it be ham and cheese, chorizo and onions or feta and avocado, I'll guarantee you it'll be delicious.
This avocado and feta pancake is super healthy too! Avocados are one of the healthiest foods on the planet as they contain in excess of 25 essential nutrients. They also have some pretty awesome anti-inflammatory properties which have been well documented to help a range of illnesses caused by excess inflammation. On top of this, they help to increase nutrient absorption of other foods, they're high in fibre and provide a great dosage of vitamin K, essential for good blood sugar regulation. Needless to say, just the avocado alone makes these pancakes super heathy!
Feta is a healthy alternative to many other types of cheese, such as cheddar as it's lower in calories and fat. Spring onions naturally contain more plant-derived antioxidants and dietary fibre than onions and shallots. They also are packed with essential vitamins and are in fact one of the richest sources of vitamin K. I could go on for ever about the health benefits of these pancakes but I think it's about time we start cooking!
Makes 1 large pancake
Pancake mix
1 free range egg
15g wholemeal flour
15g plain flour
100ml/3.5 fl.oz of milk
salt & pepper to taste
tiny knob of butter
Topping
50g of greek feta
5 sun dried tomatoes, sliced
1/2 avocado
1 spring onion, finely sliced
Method
- In a large bowl, beat the egg. Add the flour and beat again. Then add milk and a light seasoning.
- Put a large frying pan over high heat until very hot. Add the knob of butter and grease the pan to ensure the pancake doesn't stick. Then put the pan over a medium-low heat. Pour the batter mix into the pan and immediately tilt the pan side to side to get a thin, even layer of batter covering the base of the pan.
- Cook for about 30 seconds or until the underside is golden and flip with a palette knife.
- Immediately add the toppings and fold the pancake in half, then half again. Slide the pancake onto a plate to serve.
Top tip: If you have a very large pancake and struggle flipping it without breaking it, just leave it for 20-30 seconds longer, add the toppings, fold then serve. I had to do this and it still tasted great!
Enjoy!
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