About this recipe:A fabulous savoury pancake recipe that can be enjoyed almost anytime. Try as a side to a warming bowl of soup, or as a starter with creme fraiche and halved baby plum tomato.
125g self-raising flour
2 tablespoons grated Parmesan cheese
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh chives
1 egg, beaten
1 tablespoon olive oil
4 teaspoons oil, or as needed
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Method Prep:10min › Cook:20min › Ready in:30min
Combine the flour, Parmesan and herbs in a bowl. Make a well in the centre, then add the egg, olive oil and a bit of the milk. Stir to combine, then add the remaining milk a little at a time, to make a thick, smooth pancake batter.
Heat a heavy frying pan over medium heat and grease it with 1 teaspoon of the oil.
Using a dessertspoon, pour the pancake batter on the pan to make round drop scones (this is easiest if you pour from the tip of the spoon, rather than the side). Don't overcrowd the pan, and cook in batches if needed. Cook for about 2 minutes or until almost set and bubbles are breaking on the surface, and the bottoms are a nice golden brown.
Using a palette knife, turn the pancakes over and cook for a further 1–2 minutes or until golden brown on the other side. Transfer to a warmed dish while you cook the remaining batter. Use additional oil as needed.