When I was younger I was not very good at baking pancakes because of impatience. I put the batter into the frying pan too quick. The chance of the famous failed first pancake is a lot smaller if you make sure the pan and butter are warm enough.
This is a savoury pancake for the colder months. You can of course make more batter and make different types of pancakes.
Extra supplies needed: a grill or grill pan
For 3 pancakes:
– 50g wholemeal oat flour
– 150g wholemeal rye flour. I think this grain is quite heavy and especially very nice in the winter.
– 200ml oat milk
– 1 tablespoon flaxseeds
– plant-based butter or another butter or oil
On top:
– 1/2 leek
– 1/3 rutabaga
– nutritional yeast flakes. These give a savoury taste.
– dried parsley
– rapeseed oil
Make the batter by mixing the flour, milk and flaxseeds. If you need the batter to become more thick you add flour. If the batter needs to be more thin add more milk. You can add water too if you don’t have more milk. Leave the batter to thicken while you prepare the other ingredients.
Peel the rutabaga en cut it into small slices. Wash the leek and cut it into rings.
Grill the rutabaga. Fry the leek in around 5-10 minutes on a low heat in a little bit of rapeseed oil. I used rapeseed oil in which you can fry on low heat. You have different kinds of (rapeseed) oil. This was especially suitable for lower heat.
Preheat a frying pan on 220 degrees. Put the butter or some oil in. Oil works good as well I think but you get a somewhat different pancake. Make sure the butter is heated up well. Put the batter into the pan and move your pan so the pancake covers the whole pan.
After a few minutes your pancake is golden brown on the underside. Turn it. Put the nutrional yeat flakes on top now. After a few minutes your pancake is done.
Finish the pancake with the grilled rutabaga, the leek and some dried parsley.
This recipe was made on the 13th of February and added on the 10th of April from my Instagram page to this website.
