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Rosemary pancakes with beetroot chutney and feta

Pancakes are not only reserved for sweet desserts, they also make delicious savoury options, just like these rosemary pancakes.

MAKES 20 // COOKING TIME 1 hour, plus overnight

For the batter
1 cup flour
1 tsp sugar
¼ tsp salt
3 eggs
2 tbsp vegetable oil
1 tsp vanilla essence (optional)
2 cups milk
For the rosemary pancakes
2 tsp dried rosemary
For the beetroot chutney
3 beetroots, peeled and chopped
1 onion, peeled and chopped
1 apple, peeled and diced
¾ cup sugar
¾ cup balsamic vinegar
1–2 tbsp water
1 tsp dried thyme
For the whipped feta
¾ cup crumbled feta
¼ cup cream cheese
½ tsp salt

For the batter
1. Sift flour, sugar and salt into a bowl. Add the eggs, oil and vanilla, and whisk until smooth. Gradually add the milk, whisking until the batter is lump-free.
2. Strain into a jug and refrigerate for at least 5 hours, or overnight.
For the rosemary pancakes
1. Add the dried rosemary to the pancake batter.
2. Heat a pan and rub with butter, swirling to coat fully. Ladle a little bit of batter into the pan (you want to keep the pancakes as thin as possible).
3. Flip over once the edges are golden, then cook for another 30 seconds.
For the beetroot chutney
1. Place all chutney ingredients in a pot. Bring to the boil, then simmer until the beetroot is soft and the liquid is syrupy.
For the whipped feta
1. Blitz the feta until it forms fine crumbs. Add cream cheese and salt and process until smooth.
2. Serve the rosemary pancakes filled with beetroot chutney and feta.

Recipe & styling: Amerae Vercueil
Photography: Andreas Eiselen //

Keen to try more savoury combos? These mustard and apricot chicken pancakes are perfect for brunch!

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