This delicious savoury breakfast option will leave you fuelled for hours
These mouthwatering savoury pancakes are packed with goodness and one of my favourite post-training or post-race breakfasts because you can make both the mixture and the filling in advance.
Return hungry from a swim and you’ll be sitting down to a filling, healthy brunch in no time!
Preheat the oven to 220°C/200°C Fan/Gas 7. Put the vegetables into a bowl, add the oil, season and toss until coated. Arrange on a baking tray and roast for 30-40mins. Leave to cool and sprinkle with parsley.
Meanwhile, mix the buckwheat and plain flour together, add a pinch of salt and make a small well in the centre. Break the egg into the mixture and then add the milk and half the water. Beat together with a fork or hand whisk until smooth. Mix in the rest of the water and the melted butter until you have a consistency of thin cream.
Heat a large, non-stick frying pan over a medium heat. Add a knob of butter and tip so that it melts over the base of the pan. Add a small ladleful of batter and repeat so it covers the base. Cook for 2mins, flip over, cook for another 2mins.
Add a spoonful of the vegetable filling onto one half of the pancake. Fold the pancake, then carefully fold in half again. Set aside and keep warm, repeat with the remaining batter until gone.
