We all have our favourite pancake toppings, whether it be a drizzle of maple syrup and some crispy bacon rashers or a generous helping of Nutella (you can check out our Nutella stuffed pancakes here!) but have you ever considered turning this typically sweet treat into a savoury one? We were busy hunting for an alternative to the overly sugar laden offerings when we came across this recipe from Deliciously Ella that we just couldn’t skip past.
It’s easy to make, tastes incredible and is perfect if you are looking for something new at lunch time. Plus, you probably have everything you need already in the cupboards! This recipe is simple for even the most inexperienced of chefs as all you need to do is whisk your batter together in a large mixing bowl, transfer to a crepe pan, cook for a few minutes on each side and serve.
Ella’s original recipe calls for gram flour (made from ground chickpeas) which contains no gluten and is commonly used in Indian cooking, but unfortunately when we went to our local supermarket they were all out so we swapped out the gram flour for a basic pancake batter so we would like to make it clear that our version of this recipe does contain gluten.
This recipe calls for fresh red chillies chopped very finely and makes two good sized pancakes, but we think this is just the beginning of a huge number of combinations that could be included in this pancake. How about adding turmeric and paprika for a deeper spice flavour, or swapping out the chilli for basil, oregano and garlic for an Italian-inspired treat?
To finish this tasty pancake off, we topped it with sour cream, spicy salsa, sliced avocado, baby plum tomatoes and a sprinkling of fresh chives to cement the Mexican-inspired flavours we all know and love. If you were going to serve this as your main evening meal we think some spicy chicken would be a great addition served alongside some cheesy nachos for the ultimate feast. Scroll to the bottom for a printable recipe and a how-to video to make this delicious pancake at home!