Leek and Oat Savoury Pancakes

    June 27, 2016

    • Yields: 4


    1 tbsp Olive oil


    1 Leek, thinly sliced

    4 Sun-dried tomatoes, drained and chopped

    10 g Rolled oats

    250 ml Buttermilk or semiskimmed milk

    3 Eggs, well beaten

    50 g Plain flour

    2 tsp Baking powder

    Pinch salt

    1 tbsp Sunflower oil


    1Put oats into a large bowl; add the buttermilk or semi-skimmed milk.

    2Let the oats soak overnight if possible but for at least 30 minutes.

    3Mix in the eggs, flour, baking powder, salt and sunflower oil using a hand whisk to get a fluffy mixture.

    4Heat the olive oil in a frying pan and add the leeks and cook until soft (approximately 5 minutes), stir in the sundried tomatoes and cook for a further minute.

    5Stir into the pancake mixture.

    6Heat a griddle pan to medium high heat.

    7Oil the pan and take a ladle of the pancake batter to drop onto the griddle.

    8When air bubbles start to bubble up to the surface at the centre of the pancakes (about 2-3 minutes), use a flat spatula to flip them over.

    9When golden, they are done.


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