Pancake
Feta, roasted red pepper and pine nut pancakes
Impress lunch or brunch guests with this posh savoury pancake recipe.
Ingredients:
- 1 large free-range egg
- 50g/1¾oz plain flour
- pinch salt
- 100ml/3½fl oz milk
- knob of butter, for frying
- handful rocket leaves
- 30g/1oz roasted red pepper from a jar, drained and cut into strips
- ½ small red onion, thinly sliced
- 50g/1¾oz feta, crumbled
- 30g/1oz pine nuts, toasted
- handful flatleaf parsley, roughly chopped
- ½ lemon, juice only
- salt and freshly ground black pepper
Directions:
- To make the pancake batter, place the eggs, flour and salt into a bowl and beat together with a whisk. Pour in the milk and whisk again until smooth.
- Melt the butter in a frying pan over a medium heat. Pour in a ladle of pancake batter and cook for 1–2 minutes. Flip over and cook for another 1–2 minutes. Repeat to cook the second pancake.
- For the topping, scatter a few rocket leaves over each pancake. Top with the red pepper, onion, feta and pine nuts, then the parsley.
- Season well with salt and freshly ground black pepper and squeeze over lemon juice. Roll up to serve.