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Leek and Oat Savoury Pancakes

Leek and Oat Savoury Pancakes

Serves 4

10 mins
prep time
+ soak oats overnight

15 mins
cook time

recipe courtesy of our friends at British Leeks

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You'll Need

  • 1 tbsp olive oil
  • 1 leek, thinly sliced
  • 4 sun-dried tomatoes, drained and chopped
  • 100g rolled oats
  • 250ml buttermilk or semi-skimmed milk
  • 3 eggs, well beaten
  • 50g plain flour
  • 2 teaspoon baking powder
  • Pinch salt
  • 1 tbsp sunflower oil


  1. Put oats into a large bowl; add the buttermilk or semi-skimmed milk. Let the oats soak overnight if possible but for at least 30 minutes.

  2. Mix in the eggs, flour, baking powder, salt and sunflower oil using a hand whisk to get a fluffy mixture.

  3. Heat the olive oil in a frying pan and add the leeks and cook until soft (approximately 5 minutes), stir in the sun dried tomatoes and cook for a further minute. Stir into the pancake mixture.

  4. Heat a griddle pan to medium high heat. Oil the pan and take a ladle of the pancake batter to drop onto the griddle. When air bubbles start to bubble up to the surface at the centre of the pancakes (about 2-3 minutes), use a flat spatula to flip them over. When golden or darker golden brown, they are done.

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