So this week I thought I would share with you two pancake recipes – one savoury and one sweet.
Now, there is nothing wrong with traditional sugar and lemon, or even Nutella (or if you are my sister – triple layers of pancake, Nutella, sliced banana and squirty cream), but sometimes it is good to ring the changes, do something a bit different.
These pancakes contain mashed potato, which makes them more dense and a bit fluffier than traditional pancakes. The cooked beetroot is fried in butter with a splash of balsamic vinegar, honey and fresh thyme to bring out the sweetness, which contrasts delightfully with the tangy saltiness of the feta and the peppery-ness of the rocket (is peppery-ness a word? Apparently not, auto-correct wants to change it to peppery-nests. Does anyone know what a peppery-nest is?? I’ve no idea).
You don’t want to spread these pancakes too thin in the pan or they will go crispy. A little crispy bit around the edge is fine, but not the whole thing or you will end up with pancake shrapnel and a disappointed / frustrated look on your face. Neither do you want them too thick or when you try to turn them over, they will crack. Not the end of the world. Depending on how much of a perfectionist you are.
I ate both of these pancakes for lunch. I didn’t mean too. I was only going to eat one, but before I knew what had happened I’d devoured both. In ten minutes. Max. And then prepared myself for an afternoon of indigestion. Which fortunately, didn’t happen.
Perfect for lunch, or a lighter supper. And a great way to use up left-over mashed potato. Or in my case, a potato that there hadn’t been room in the soup pan for that had been wrapped in a sandwich bag and moved around from shelf to shelf in the fridge for a week.
Come on, I’m not the only one that happens to . . .?
Potato Pancakes with Beetroot, Rocket and Feta
- 175g potato
- 31g gluten-free self raising flour
- 1/4 tsp baking powder
- 100ml unsweetened almond milk, or other milk of your choice
- 1 egg
- Vegetable oil, for frying
- 125g cooked beetroot, the non-pickled, vacuum packed variety is fine
- 1 tsp vegetable oil
- 1 tbsp butter
- 1 tbsp balsamic vinegar
- 1 tsp honey
- Pinch of ground nutmeg
- Couple of sprigs of fresh thyme
- Large handful of rocket
- 30g feta, you can add more or less if you wish
- Start with the pancakes – cook the potato in a pan of boiling water until tender, then either mash or pass through a ricer / sieve. Leave to cool a little (it doesn’t matter if it goes completely cold).
- Add the flour and baking powder and season well with salt and pepper. Mix with a wooden spoon until the flour is incorporated.
- Add the milk, a little at a time, stirring to combine, and then beat in the egg to form a thick batter.
- Brush the bottom of a large frying pan / pancake pan with a little vegetable oil and place over a medium high heat. Spoon in 2 large spoonfuls of the batter and spread by either tilting the pan or using the back of the spoon. Cook for around 1 minute, or until bubbles appear on the surface of the batter and the underside is a light golden brown. Turn over and cook for a further minute on the other side, until golden brown.
- Remove from the pan and keep warm while you make the rest of the pancakes and the filling, brushing the pan with more oil in between each pancake.
- To make the filling – cut the beetroot into edges. Heat the butter and oil in a frying pan until the butter starts to foam. Add the beetroot and cook without stirring for 2 minutes, then toss in the butter and oil.
- Add the vinegar, honey, nutmeg and thyme and stir to coat the beetroot. Leave to cook for a couple of minutes before removing from the heat.
- To serve – cover half of each pancake with a layer of rocket, then distribute the beetroot. Cut the feta into bite-size chunks and scatter over the beetroot. Fold the pancakes over.
Recipe adapted from this one.