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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. See method
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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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