Muesli and cereals can sometimes get a little boring for breakfast on the weekends, and since we’re up a little later than usual, we might as well have brunch! These savoury pancakes are really light and fluffy, but can be very filling depending on the ingredients you stuff them with. I usually just use whatever ingredients I have left over in the fridge so each time I make them they taste a little different, which keeps things interesting!

Ingredients:

Cheese and vegetable fillings of your choice: Onions, mushrooms, peppers, zucchini, grated gouda cheese, grated mozzarella, fried haloumi, crumbled feta cheese

Seasoning: Herb salt, black pepper, paprika, garlic flakes/freshly crushed garlic, spring onions

Pancake batter:

1 cup flour mix: ¼ cup chickpea (chana) flour, ¼ cup millet (bajra / juwar) flour, ¼ cup semolina, ¼ cup maize/corn flour
1 tsp flax flour
Salt to taste
¼ - ½ tsp paprika
½ tsp bicarbonate of soda
Water to bind
1 Tbsp melted coconut oil

Method:

Prepare your vegetable fillings by chopping them finely and then lightly stir frying them in coconut oil, and seasoning with herb salt, black pepper, paprika, garlic flakes and freshly chopped spring onions. Keep aside. I pre-fry the veggies so that I don’t have to worry about them being undercooked when I use them to fill the pancake.
If you’re going to use haloumi, cut the cheese into strips and then fry on both sides. It won’t be necessary to add any oil to the pan when frying since haloumi release its own oils. Once it’s cooled down, you can chop into smaller blocks or use the whole strips – whatever you prefer.
Sift the flours into a bowl to make up the flour mix. You can use any variation of flours as long as it amounts to 1 cupef.
Add flax flour, salt, paprika and bicarbonate of soda. Mix well.
Add water to bind into a pancake-like consistency and adjust the salt accordingly.
Heat the coconut oil in a non-stick, flat-bottomed frying pan and add the heated oil to the pancake batter. Mix thoroughly.
Pour enough batter to cover the base of the frying pan on medium heat. You may need to spread the batter with the back of a spoon to get a thin, even spread. Be careful not to scratch the base of your pan if you’re using a metal spoon as this damages the non-stick coating.
Place your vegetable fillings on one half of the pancake. Sprinkle some grated cheese on the filling, then fold over the other half that doesn’t contain any filling, onto the half that has the filling. The cheese allows the two halves to stick together.
Cook until the pancake turns crisp and golden, and the cheese has melted. Lift gently out of the pan with a spatula and place on a plate.
If you have an awesome non-stick pancake pan, you won’t need to add any oil every time you put more batter into the pan.
Serve with sweet chilli or any other spicy sauce you prefer. I personally like to have it without any sauces :)

Stuffed savoury pancakes