Savoury Pancakes

  • Yield : Makes 10 pancakes in a 20cm pan


  • Basic Pancake Batter
  • 110g plain flour (or 50g wholemeal and 60g plain flour)
  • Pinch of salt
  • 2 large Bord Bia Quality Assured eggs
  • 200ml milk mixed with 75ml water
  • 50g butter
  • 3tbsp chopped fresh herbs
  • Butter or sunflower oil for cooking.


Step 1

Sieve the flour and salt into a large mixing bowl and add the chopped herbs

Step 2

Melt the butter. Mix the eggs with melted butter, milk and water.

Step 3

Make a well in the centre, pour in the liquids and whisk well, ensuring all flour lumps have disappeared.

Step 4

Leave to stand for about 30 minutes.

Step 5

Get your pan really hot, then turn down to medium. Add a little butter or oil, swirl it around and wipe excess off with kitchen paper.

Step 6

Ladle in the batter, swirl it around and cook, it should only take half a minute. The pancake should be a nice golden brown colour on the underside.

Step 7

Flip over and cook the other side.

Step 8

Continue until all the batter is used up.

Step 9

Some filling suggestions: Pesto, roasted red peppers and soft goats’ cheese Herby, lemony cream cheese, crème fraiche and smoked salmon (or smoked trout) BLT – chopped lettuce, smoked bacon and tomato with a wholegrain mustard dressing

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