Spiced vegetable pancakes

spiced vegetable pancakes

This was a really unusual meal and a great way to turn some cheap root veg and pancakes into dinner!  I served three with it but we had pudding later, if we were both very hungry I can see it only doing two (there were more vegetables than could fit into the pancakes but we ate them all with the leftover salady bits).

I’ve had pancakes with savoury fillings before but never made them with savoury flavourings right in the batter and it was such a good adaptation.  The recipe was vaguely based on a Gordon Ramsey recipe but I changed it quite a lot by using a mix of veg instead of just potatoes, slightly different spices and roasting the veg rather than frying.

spiced vegetable pancakes 2

The meal was absolutely delicious and I’d certainly make it again.  Quite cheap for the pancakes and veg too, and I made it a bit more exiting by serving with a mint yoghurt, some homemade mango chutney that’s been hanging around in the fridge, sliced cucumber and some spinach leaves – it was actually like an Indian-inspired fajita meal!

spiced vegetable pancakes 3

Spicy Veg Pancakes (serves 2-3)

For the veg:

  • 1/4 swede, cut into small cubes
  • 1 large carrot, cut into small cubes
  • 2 potatoes, cut into small cubes
  • 1/2 onion, finely sliced
  • 1 tsp turmeric
  • 1 tsp black mustard seeds
  • 1 tsp curry powder
  • 1 tbsp + 1 tsp vegetable oil

For the pancakes

  • 2 cloves garlic, crushed
  • Small piece ginger, peeled and grated
  • Large pinch crushed dried chilli
  • 1 tsp cumin seeds
  • 1 egg
  • 275ml milk
  • 125g plain flour
  • Couple tablespoons vegetable oil

Preheat the oven to 200C.  Toss the cubed root veg in a tablespoon of vegetable oil and put in the oven to roast for half an hour or until cooked through and browning on the outside.  Fry the onion in a little more oil and set aside once golden.

Meanwhile, make the pancake batter.  Gently dry fry the cumin seeds in a small frying pan, then after a minute, add a little oil and the garlic, ginger and chilli.  Stir for a minute or two until cooked, then set aside.

Mix the garlic and ginger mix into the flour, then add the egg and beat in.  Stir in half the milk, then, beating well, slowly add the rest.  Use a whisk if needed to get the mix smooth and set aside for ten minutes.

Heat a large frying pan to a medium heat and use some kitchen roll to smear a little oil on.  Pour 2/3 a ladleful or so into the pan and quickly swirl round to coat the bottom.  Cook for a minute or so, or until golden and tinged with brown on the bottom, then turn and cook the other side.  Cook all of the pancakes the same way – I got six from the mix.

When the vegetables are done, toss with the fried onions and the spices and serve with the pancakes, some natural yoghurt (cut some fresh coriander or mint into the yoghurt if you have any), mango chutney if you have it, and any salady things you like.  Eat like fajitas.


7 thoughts on “Spiced vegetable pancakes

    1. Jess Post author

      Thanks for commenting – they were very tasty and a nice change from the usual meals. I think most people like meals they can ‘assemble’ themselves at table, and pancakes were a lot nicer than wraps.

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