You can use any quick-cooking vegetables that you like in this savoury pancake, such as courgettes, leeks, onions and peppers. You can also add cooked ham or bacon if you like!
1 person made this
Makes: 2 paancakes
120g plain flour
thinly sliced courgette, or leek or red pepper
1 teaspoon butter, or as needed
Method Prep:10min › Cook:10min › Ready in:20min
Combine flour, egg and milk in a large bowl; mix well until smooth, adding more milk if batter is too thick.
Melt butter in the pan over low heat; add vegetables and cook for 3 minutes to soften.
Grease a non-stick pan; pour in half of the pancake batter and spoon 1/2 of the vegetables mixture on top. Cook over medium-low heat for 2 or 3 minutes, or until bubbles form and pancake has started to solidify; flip pancake over and cook for another 1 or 2 minutes. Transfer pancake to a plate; repeat with remaining batter and vegetables.