Sweet & Savoury Pancake Recipes
By Jo Pratt

Pancake day is March 5th this year and so I thought I would share two of my favourite pancake recipes. The classic recipe is my tried and tested perfect recipe for pancake day or, if you prefer something savoury the recipes for Baked Chilli and Coriander Pancakes and Dhosa Pancakes are a bit different and delicious:


Stick with this straight-forward recipe for pancakes and you’ll get perfect results every time. Serve with your favourite toppings such as sugar and lemon (my favourite), golden syrup (my hubby’s favourite), Nutella (my kids favourite) or salted caramel sauce, ice-cream and sliced bananas (my guilty pleasure!).

Makes 8-10 pancakes

• 125g plain flour
• Pinch of salt
• 2 large eggs
• 275ml milk
• 25g butter, melted
• Sunflower or vegetable oil for cooking


Sift the flour and salt into a large bowl. Beat the eggs into the milk and pour onto the flour. Whisk well until the batter is smooth and creamy. If there are any lumps, simply pass the batter through a sieve into a jug.
Leave for 30 minutes or longer if you have time, and then whisk in the melted butter.

Heat a pancake pan or non-stick frying pan (about 18cm diameter) over a medium heat and rub the surface with some kitchen roll dipped in the oil. Pour only enough batter into the pan so that when you swirl the pan it just covers the surface in a thin layer.

Cook for about 30 seconds or so until the edges start to curl up and the underside is golden. Flip over and cook the other side.

Slide onto a plate and either serve straight away or keep warm in layers between sheets of greaseproof paper while making the rest.


And for those of you who don’t have a sweet tooth – you need not miss out. These savoury ones are equally as delicious.

Serves 4

• 1tbsp olive oil
• 2 cloves of garlic, crushed
• 500g minced beef
• 1 glass of red wine
• 400g tin of chopped tomatoes
• 1 heaped tbsp tomato purée
• 1 red chilli, chopped with seeds, or 1 ½ -2 tsp dried chilli flakes
• 1tsp each of ground cumin and coriander
• ½ tsp ground cinnamon
• 1 beef stock cube
• 400g tin kidney beans, drained
• 1 bunch of coriander leaves, chopped
• 1 x basic pancake batter with the addition of 2 tbsp chopped coriander
• 100g cheddar cheese, grated


To make the chilli, heat the oil in a saucepan and then sauté the onion and garlic over a medium heat until they are softened but not coloured.
Increase the heat and add the mince, cooking quickly until it is browned, breaking down any chunks of meat with a wooden spoon. Pour in the wine and bring to the boil.

Stir in the tinned tomatoes, tomato purée, chilli, cumin, coriander and cinnamon and crumble in the stock cube. Season with salt and pepper and bring to a simmer.

Cover loosely with a lid and cook for 30-45 minutes. Stir the kidney beans and coriander into the chilli and cook uncovered for 10 minutes.
Preheat the oven to 220C/ 200C fan/gas 7.

Make the pancakes according to the basic pancake recipe, stirring the coriander into the finished batter. Stack the cooked pancakes between pieces of greaseproof paper while making the rest.

Fold each pancake in half and then half again, creating a triangle with 2 pockets. Spoon some of the chilli into the pancake pockets and place in an ovenproof dish.

Scatter over the cheese and bake in the oven for about 20 minutes until golden. Serve the pancakes hot with any or all of the serving suggestions below:

Sour cream
Green salad
Lime wedges
Jalapeno chillies



These savoury Indian pancakes, filed with a spicy vegetarian sweet potato filling are traditionally served as street food or breakfast. Personally I love them for dinner with some mango chutney and coconut yoghurt mixed with chopped coriander and lime juice.

For an authentic pancake, make the batter at least 24 hours ahead of cooking, though the longer it’s left the better and anything up to 5 days is fine.

Pancake batter:

  • 125g plain flour
  • 125g chickpea (gram) flour
  • ½ tsp bicarbonate of soda
  • 2 tsp black mustard seeds
  • flaked sea salt
  • vegetable oil for cooking


  • 750g sweet potatoes, peeled and cut into small cubes
  • 3 tbsp vegetable oil
  • 2 tsp fennel seeds
  • 2 tso cumin seeds
  • 2 tsp coriander seers
  • 1 fat red chilli, finely chopped
  • 1 large onion, finely sliced
  • 25g ginger, peeled and finely chopped or grated
  • 4 cloves garlic, peeled and crushed or grated
  • 2 tbsp fresh or 1 tbsp dried curry leaves
  • 1 tsp ground turmeric
  • small bunch coriander, roughly chopped


  1. For the best flavour and texture, the dosa pancake batter is best made at least 24 hrs ahead. Put the flours into a large bowl with the bicarbonate of soda, mustard seeds and a good pinch of salt. Gradually whisk in enough water, about 400ml, to make a loose, smooth batter, like the consistency of double cream. Cover with cling film and chill for 24 hrs or up to 5 days.
  2. To make the filling, heat the oven to 200C/180C fan/gas 6. Toss the sweet potato in a little of the vegetable oil and spread out on a large baking tray. Cook for 20 minutes, stirring on the tray once or twice during cooking, until soft and starting to caramelise.
  3. Meanwhile, heat the remaining oil in a large frying pan and fry the fennel, cumin and coriander seeds for around 30 seconds. Stir in the chilli, onion, ginger, garlic, curry leaves and turmeric, and cook over a low heat for 10 minutes until the onion is really soft. Add 100ml water and stir well to bring all the flavours together.
  4. Add the sweet potato and chopped coriander into the pan and season with a good pinch of salt. Use the back of your spoon to crush some of the sweet potato, leaving some pieces chunkier – the mixture should resemble very chunky mash. Keep the mixture warm until the pancakes are ready.
  5. Heat 1 teaspoon of oil in a large non-stick frying pan over a medium-high heat. Add a large spoonful of batter to the pan and immediately twist so the batter coats the base and slips up the edges.
  6. As soon as the top of the pancakes looks dry, starts to cook away from the sides of the pan and there are lots of bubbles, add a large spoonful of the potato filling and gently spread across the dosa. Once the base is crispy, loosely roll up the dosa in the pan and you’re ready to go.


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