Pancakes shouldn’t just be for Shrove Tuesday. Here’s some savoury and sweet alternatives to try out over the weekend if you’ve got a little more time on your hands.
Blueberry Buttermilk Pancakes with Maple Syrup
- 350g Self raising flour
- 200mls buttermilk (use 100mls yoghurt and 100mls milk if you don’t have buttermilk)
- 400mls milk
- 1tsp bicarbonate of soda
- 2 eggs
- 85g melted unsalted butter. You’ll need a little more for frying
- 1/2 tsp salt
- 2tbs caster sugar
- Blueberries (raisins, sultanas or other chopped dried fruit also work well.
Sift flour, bicarbonate of soda, salt and sugar in a bowl. In a separate bowl, mix together buttermilk or yoghurt (you can try making your own probiotic yogurt here), milk, eggs and melted butter. Add the wet ingredients to the dry ingredients and mix just enough to combine.
Heat oil or butter in a pan. Wipe off the excess. Cook in small batches. Fry for a minute on one side and drop a few blueberries on top.
Cover with a little more batter. Flip to the other side and fry for a few more minutes. Serve with maple syrup, an extra dollop of yoghurt and blueberries, toasted, chopped nuts….anything you fancy really.
Buckwheat Sourdough Pancakes
These gluten-free pancakes are great for a savoury brunch. The sourdough and yoghurt give a lovely sour taste to the pancakes Prep the batter the night before to use the next day.
- 200g buckwheat flour
- 250mls yoghurt, kefir or buttermilk.
- 150mls sourdough starter (add milk if you don’t have sourdough starter)
- 2 eggs lightly beaten
- 1/tsp salt
- 1tsp bicarbonate of soda 9if you’re not using sourdough starter)
- Butter or oil for frying
Combine flour, yoghurt (or other) and sourdough starter. Cover and soak overnight. In the morning beat the eggs add salt (and Bicarbonate of soda if you’re not using sourdough starter). Gently combine eggs and fermented dough mixture.
Fry in small batches for a few minutes on each side.
Here I’ve served them with sautéed spinach, cherry tomatoes and cumin. Add goats cheese if you fancy and a drizzle of oil or truffle oil for an extra little indulgence.