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Roasted Veg and Baked Savoury Pancakes

Updated: Feb 6, 2021

As mentioned in Day 56 of The Challenge

We had other plans for dinner, but then feeling a little under the weather we wanted something simple and easy but also packed with flavour, vitamins and energy. I've done this in various forms before, sometimes vegetarian, sometimes with sausages or other meat, sometimes with baked eggs tucked in among the veg. Sometimes the pancakes are under the veg, sometimes separate. I have yet to try the pancakes baked down over the veg, and this was the first time that I changed the pancake batter to make it more savoury. It was baked separately and came out beautifully!


For the veg:

3 carrots, chopped

3 onions, chopped

1 head of garlic, chopped

1 red pepper, 1 yellow pepper, chopped

1 zucchini, chopped

1 1/2 - 2 c of chopped pumpkin

1 c raisins

2-3 tbsp olive oil

1-2 tbsp balsamic vinegar

2 tsp whole grain mustard

2 tsp nigella seeds

3 tsp zathar

salt and pepper to taste

For the pancakes:

1 1/2 c flour

3 tbsp semolina

1 c milk

2 eggs

1/3 c tomato passata

3-4 tbsp melted butter

2 1/2 tsp baking powder

2 thyme sprigs

4 sundried tomatoes

2 tsp garam masala

2 tsp thyme

salt and pepper to taste

1) Place all the veg and raisins in an oven proof dish. Drizzle over the oil, balsamic and mustard, then sprinkle on the zathar and nigella seeds. Mix well and bake for approximately 45 min at 180°C.

2) Meanwhile, mix the dry ingredients for the pancakes. Add the wet ingredients and mix well. Coat a skillet in melted butter and pour in the pancake batter. Place the thyme and sundried tomatoes on top and then put in the oven for about 30-35 minutes at 180°C with the veg.

3) Serve together hot with condiments.

This turned out really well! I had to use a little more liquid than the pancake batter usually calls for, but it came out well in terms of the taste and texture. It could have used a little extra baking powder, or an extra egg instead of some of the milk to make it puff a little more than it did. Having said that, the batter did rise to about twice its original size and was very light. We tried a number of different condiments with this, both sweet and savoury. Surprisingly, our favourite condiments were the Green Tomato Chutney and maple syrup (I mean pancakes and maple syrup are classic!) I highly recommend trying this!


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