Savoury Pancakes

Ingredients

2 cups of SR flour ( I use Dove Farm gluten-free flour)

1 egg (or 1 Tsp of chia seeds soaked in 3 Tsp of water)

water

Method

Mix the flour and egg together in a bowl. Gradually add in water until a good thick pancake batter is created. 

Put the pancake pan on at gentle heat, and then pour in a quarter of the batter. To one side, add the toppings of your choice. 

When the batter starts to bubble, flip one half of the pancake over the over, and lightly press. Allow both sides of the pancake to cook to a golden brown.

Serve immediately.

Suggested fillings

• Stilton and prosciutto
• mozzarella and ham
• tuna and diced red onion
• sun dried tomatoes, spinach, roasted peppers and pesto
• peanut butter and jelly
• chocolate spread and banana

Notes

Oooh, these are good. At some point, I'd like to try freezing one, and then defrosting, and cooking in the air fryer. As yet, I've not had a chance.

This Week's Menu

 

Lunches:
S: smoked bacon salad
M: feta and melon salad
T: salmon and edamame bean salad
W: chicken salad
T: tuna salad
F: stilton and cranberry salad
S: (no idea yet!)

Dinners:
S: roast chicken with cauliflower cheese, and veggies
M: sesame salmon with broccoli and tomatoes
T: pecorino chicken
W: cheesy bacon butternut squash
T: hot chicken salad
F: stir fry cod with hoisin sauce
S: chicken breasts with lemon and garlic