Sweet or savoury, I love pancakes!
As it’s Fairtrade Fortnight, why not make your pancake a Fairtrade treat this evening?

Here are some of my favourite Fairtrade toppings:-

TRAIDCRAFT golden granulated sugar with lemon
Golden syrup and bananas
Traidcraft wild blossom Honey
Essential trading dark chocolate spread
TRAIDCRAFT pineapple, they do the perfect little fresh fruit pots, which are ideal for pancakes
Chopped Zaytoun dates and honey
Pre-soaked raisins and sultanas with a drizzle of syrup or honey.

We are having a bit of a pancake fest tonight, savoury pancakes followed by a small sweet pancake, if we have room for more that is!

Basic pancakes are easy to make if you take a little time in the preparation. I use the same basic mix for both savoury and sweet, then adapt with seasoning depending on which type I’m preparing. It’s also a great way of using up left-over veg.

You can whisk by hand, or with an electric whisk, either works fine. The main thing to remember is to add the milk slowly and whisk thoroughly to ensure the batter is smooth. Once mixed allow to rest for a little while, before cooking.

100g plain flour
2 large eggs
300mls milk
1tbsp Zaytoun Fairtrade olive oil
(Plus a little extra oil for frying)

Range of toppings and fillings of your choice.

Basic batter
Whisk the eggs together. Add a little flour and milk and continue whisking until smooth, Repeat twice. Then add the remaining flour, whisk, and gradually add the remaining milk whisking continually until smooth and the consistency of cream.
Set aside while you prepare the rest of the dinner.

I’m planning a spicy savoury pancake this evening, something a little different to excite the tastebuds.

Here is my basic recipe, the method is slightly different, you can make savoury pancakes a little like Frittata, the only difference being that pancake batter is made with flour.
I prefer to roll my pancakes up with the filling inside.

1tsp cumin seeds
1tsp fenugreek seed
Pinch of salt
1tbsp Zaytoun olive oil
2 garlic cloves chopped
1 thumb-sized piece of ginger
1 tsp coriander leaf

Batter mix (as above) plus whisk in:-
1 tsp turmeric
1/4 tsp ground coriander
1/4 tsp fine pink Himalayan salt
1tsp chilli oil (optional)

For the filling (enough to just fill a large frying pan)
Cooked and cooled mixture of veg. Potatoes or sweet potatoes, carrots, greens, etc are good.
Sliced roasted red pepper
Finely chopped stick of celery
Finely chopped medium sized onion
Mustard seeds
2tbsp Zaytoun olive oil

Step 1
Place cumin, fenugreek and pinch of salt in a frying pan and roast slightly. Add tbsp of oil, garlic, ginger and sauté until the aroma of the garlic, ginger and spices starts to rise. Sprinkle in the coriander leaf and set aside to cool.
Warm a casserole dish in the oven.

Step 2
Make your savoury batter and add the spicy garlic mix, plus 1 tsp chilli oil. Set aside while you prepare the filling.

Step 3
Add 2 tbsp of olive oil to a large frying pan, with 1 tsp mustard seeds, heat until the seeds start to pop. Add finely chopped onion and celery and cook on a moderate heat until slightly browned. Add the remaining veg and roasted red peppers, heat through, season to taste and set aside in the warm casserole dish.

You now have all the ingredients to make your savoury pancakes.
Cook the pancakes, making sure they are brown on both sides, but don’t take care not to make them too thick.
Serve with a generous helping of veg in the centre of the pancake and roll the sides over.

Delicious with Fairtrade Mango chutney
Or Black Mamba Beetroot Ginger Chutney, which is currently one of my favourites!
To soften the chilli you could add a dollop of Creme Fraiche or natural yoghurt.

Enjoy your pancakes however you make them!

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