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

  • Ingredients

    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
  • Method

    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.