Are you all about the sauce?

I do sometimes make food just for the sauce! These savoury pancakes are no exception although they are delicious in their own right and a great way to use up veg, hide veg for kids, have a change of lunch scene, or just because you love them!

Julienne (long thin strips with a particular peeler) or grate a courgette and carrot. Slice an onion . That’s the basics….

I added in a handful of coriander, a tsp of turmeric, a chopped chilli, a couple of shiitake mushrooms - food as medicine!

Into the bowl I added 2 tbsps flour - I used buckwheat but you could use plain flour, spelt, gram, whatever works for you. Mix it up and then add in a whisked egg and about 50 ml water (or milk if you want). I had some leftover cottage cheese which I also added and was a great addition - I had about 1 large tbsp.

Add more water if you think it needs it - just needs to all bind together.

This is a super adaptable recipe - the basics are some veg and an egg, some flour and water - you can make it however you like using whatever you have. You could add more eggs and cottage cheese for extra protein.

Fry on quite a high heat - a did a nice big spoonful in my cast iron pan @lodgecastiron (my favourite). You could cook in extra virgin olive oil, ghee, or coconut oil.

About 2 mins each side.

SAUCE - gouchjang, soya sauce, fish sauce, rice vinegar, peanut butter, lime juice, black sesame seeds (about 1-2 tsp of each of the above)

Great for breakfast lunch or dinner.

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