Sunday, 5 January 2014

Something nice for a weekend breakfast

Usually I eat fruit for breakfast and my husband has muesli with homemade yoghurt. And a cuppa. But at weekends we have something different. We are not big eaters as we are not particularly active.

I made these savoury pancakes this time, and froze the extras for another fine morning. Eggs and vegetables and no sugar - that's healthy. I know that in Japan they eat savoury pancakes with meat in them as well, but probably not for breakfast.
Yes, I made some small ones, about pikelet size, but we gobbled them as fast as they were made. I hope you like them as much as we do.

Potato Flakes Pancakes

Makes about 7 good pancakes.
One pancake with sweet chilli sauce makes a breakfast
·     1 cup plain flour
·     1 1/4 cups potato flakes
·     2 teaspoons baking powder
·     1 teaspoon salt
·     2 1/2 cups milk
·     2 tablespoons vegetable oil
·     2 large eggs
·     1/4 cup shredded carrot (optional)
I made these pancakes quite thick.
·     1 onion, finely chopped
·     3 cloves garlic, minced


  1. Microwave the onion, garlic and carrot.
  2. Heat a griddle to medium-high heat.
  3. Combine the flour and the vegetables in a bowl.
  4. Add potato flakes, baking powder and salt to the vegetables. Mix well.
  5. In medium bowl, combine milk, oil and eggs. Beat well. Pour into the dry ingredients.
  6. Combine well.
  7. Melt butter in the pan ready for cooking.
  8. For each pancake, ladle 1/2 cup batter onto a hot griddle. Cook thoroughly because they are thick.

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