Anything Pancakes
Some people see a pancake as a sweet breakfast & some see it as a savoury soirée. And then theres me who sees pancakes as a delicious way to use up all the random bits & pieces I have in my fridge before restocking at the farmers market for the week ahead.
To me, there's nothing better than batter that turns scraps into something sumptuous, satisfying, & sustaining. Often these odds & ends go far further than you would have imagined. Plus, I've prevented any food waste, which is something I aim for at all times.
The concept here is simple & the basic recipe is endlessly versatile.
Key Facts
- Super easy
- Zero Waste
- Fuller for longer
- Well balanced
Ingredients
- 1 cup cooked root veg (e.g. roasted sweet potato, squash, beetroot, boiled potatoes)
- 1 big handful leafy greens or herbs
- 1/2 cup other veg (chopped broccoli, roasted peppers, fennel, etc.)
- Optional - 1/4 cup olives, sun-dried tomatoes, capers
- 3 eggs
- 1 tablespoon oregano
- Sprinkle of chilli flakes
- TO SERVE - a drizzle of yoghurt & sriracha
Preparation
01
Preheat your oven to 200°C.
02
Chop or coarsely grate your root veg. Chop everything else & add to a bowl with your eggs & any seasoning. Mix well.
03
Spoon 2 tablespoons of batter per cake into a dry pan, seal on a medium flame, flip & seal the other side then transfer to a baking tray. Repeat with the rest of your mix then bake on the oven for 10 minutes until firm.
04
Serve or keep in the fridge using within 4 days or freeze for up to 3 months.
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About me
Phoebe Liebling (BSc, DipNT) is a highly respected clinician & award winning product & recipe developer based in Harley Street.
