I made these wonderful and flavoursome pancakes. I make savoury ones with vegetables, coriander and chilli. For dessert we had caramelised apple and maple syrup pancakes which ended the whole Pancake Day quite nicely! You cake make pancakes anytime and makes a nutritional meal and is also quick. Simply make them earlier on during the day and reheat them in a frying pan when ready to eat.  I will be sharing the sweet pancake recipe with you next week..... So be patient!  In the meantime have a go at these delicious savoury ones!

Vegetable and Coriander Pancakes

Serves 4



For the Pancake Batter

6 oz Plain Flour

400ml Milk

1 Egg- for Vegetarians do not add the egg but replace with 1tbsp extra plain flour

Pinch of Salt

Oil for frying

 Mix all the above ingredients into a smooth batter, apart from the oil and leave to stand for 15 minutes.


For the Vegetables

1tbsp Oil

1 Red Pepper/Capsicum

1 Green Pepper/Capsicum

1 Red Onion

250g Chestnut Mushrooms (this will add a nutty flavour)

Pinch of Dried Mixed Herbs

2-3 Green Chillies – if you want it hot add more

Salt to taste

Large Handful Chopped Coriander

Large Handful Chopped Spinach


In a V slicer, chop all the vegetables. If you do not have a slicer then finely chop by hand. Heat oil in a large non stick pan and add all the vegetables, chilli, spinach and coriander. Cook on a fairly high heat for a few minutes to take away the rawness of the vegetables. Do not overcook. Add the salt and herbs. Turn off the heat.


Meanwhile, in a large non stick frying pan, heat a little oil. Pour a little of the pancake batter and spread it around. Immediately, take a spoonful of vegetables and spread it around on top of the pancake. Take a little oil and drizzle it around the edge of the pancake. Once the edges turn a slight light brown colour flip it over and cook the other side. The pancakes do not take long to cook and should have a lovely golden colour. Serve warm. You can sprinkle cheese on top to make it a different way and kids would love this!