This savoury pancake recipe uses shredded leeks, carrots and grated courgette to make tasty pancakes that are all the more delicious when topped with crisp chorizo, smashed avocado and a drizzle of lime juice. This versatile dish is not only a brilliant dinner idea, ready in just 20 minutes, but can also be enjoyed as a beautiful weekend brunch.
- To make the pancakes, sift the flour into a mixing bowl and make a well in the centre. Add the eggs, stock and Worcestershire or soy sauce. Whisk the wet ingredients, gradually drawing in the flour to make a smooth batter; season well. Stir in the vegetables.
- Heat 1 tbsp oil in a large frying pan over a medium heat. Using half the batter, ladle in 4 even amounts and fry until the bases are golden. Turn and cook for a further 3-4 minutes until set. Remove and set aside, covered, while you repeat with the remaining oil and pancake batter.
- Meanwhile, heat a separate frying pan and dry-fry the chorizo until crisp. In a bowl, roughly mash the avocado flesh with the lime juice and season.
- Arrange 2 pancakes on each plate and top with the avocado and chorizo. Scatter over the coriander and serve with the extra lime halves for squeezing over.
Tip: To make this dish veggie, simply omit the chorizo and swap the chicken stock for veg and the Worcestershire sauce for soy sauce.
Freezing and defrosting guidelines
Freeze the pancakes only – cook according to the recipe and then allow to cool. Wrap well in clingfilm and tin foil (to prevent freezer burn) and freeze for up to 3 months.
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