Recipe: Savory Pancakes with Garlic Mushrooms and Pea Hummus
I use this same pancake batter for both sweet and savory pancakes.
I often do a double batch so we can have sweet pancakes on Sunday morning and then put the rest of the batter in the fridge to make savory pancakes for lunch or dinner on Monday. Buckwheat flour is an authentic addition to pancake batter, in fact, it can be made with any buckwheat flour for a gluten-free option (although the name might suggest otherwise, buckwheat is gluten-free).
However, it is a stronger flavoring flour so I prefer to sweeten it with half white flour. Or, if buckwheat flour isn’t available (you can find it in most supermarkets now), substitute it with wholemeal flour.
Savory pancakes can be filled with all the tasty fillings; leftover roasted vegetables, sautéed beets, avocado, grated cheese, chopped bacon, mayonnaise, tahini, chutney… and more suggestions below.
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SALTED PANCAKES WITH GARLIC MUSHROOMS
Preparation time: 20 minutes
Cooking time: 30 minutes
For 4 people
1 cup (150 g) buckwheat flour or wholemeal flour
1 cup (150g) plain white flour
½ teaspoon of salt
2 cups (500 mL) milk or water
50 g of melted butter
½ teaspoon of baking powder
extra butter or oil for cooking
Pancake filling options
300g Paris mushrooms fried in butter and garlic
Hummus with peas – recipe below
green salad, herbs and sprouts
sliced red onion
150 g of crumbled feta
Place the flour and salt in a large bowl. Add milk and eggs and whisk into a smooth paste. Cover and let stand at least 1 hour at room temperature, or up to 2 days in the refrigerator.
When baking the pancakes, stir in the melted butter and baking powder.
Heat a heavy-bottomed pan over medium heat. Add a dot of butter or a slick of oil and stir evenly over the base. Pour in 1/3 cup of the dough and quickly tilt the pan to thinly spread the dough on the sides. Bake until the dough sets on the surface, then flip and bake until golden brown on both sides. Transfer the pancake to a plate in the oven at 100 ° C to keep it warm. Repeat with the rest of the dough.
Furnish the table with a selection of toppings for a “do-it-yourself” savory pancake affair.
Hummus with peas
Be warned, once you make this vibrant pea hummus you may not want to do it again any other way.
The peas add a sweet freshness, resulting in a light textured hummus. The recipe can also be made with cannellini, or butter beans, for an even smoother condiment.
Preparation time: 10 minutes
Makes about 3 cups
400g canned chickpeas
1 ½ cup frozen peas
3 tablespoons of tahini (optional)
3-4 tablespoons lemon or lime juice
1-2 garlic cloves, peeled
½ teaspoon of salt
4 tablespoons of olive oil
Drain the chickpea liquid (aquafaba) in a pitcher and set aside. Place the chickpeas, frozen peas, tahini, lemon juice, garlic and salt in a food processor and mix to combine.
Add 3 tablespoons of the reserved aquafaba, then mix again, drizzling with olive oil. Scrape sides and toss in a smooth spreadable sauce.
Check the taste by adding salt or lemon juice to balance the flavors. Pour half of the hummus in a bowl for serving and the other half in a jar for the refrigerator.
Use the extra hummus within 4 days as a dip or sandwich spread.
Nicola Galloway is an award-winning food writer, cookbook author and cooking teacher.