If I was a real influencer then I would have had the foresight to have posted this before shrove Tuesday. But I’m not. And I didn’t. I did however make a very tasty savoury pancake recipe for dinner.
The recipe for the pancakes is below. I served these with a hash made by frying red onion, chorizo, carrots, mushrooms and green veg in a big pan with some paprika thrown in for good measure and topped with crumbled feta. But literally make up any topping, sweet or savoury.
Ingredients:
- 190g plain gluten free flour
- 1 tsp psyllium husk powder
- 3 large eggs
- 400ml milk
- 3 tbsp Greek yoghurt
- A couple of generous pinches of sea salt
Mix all of the ingredients in a stand mixer (or manually with a bowl and whisk!) until well combined.
Leave to settle for an hour, then give it another mix and add a splash more milk if it seems overly thick.
Pop the oven on at about 100 degrees centigrade so that you can keep pancakes warm as you cook them in batches. I line a baking sheet with parchment for this purpose.
Heat salted butter in a small frying pan and then pour in just enough pancake batter to cover the surface of the pan. Fry for a few minutes, until the underside becomes golden, and then flip.
Repeat this, popping each completed pancake onto the baking tray to keep warm in the oven.
You can cook several at a time, depending on how many small frying pans you own.
