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

INGREDIENTS
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
Batter
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

METHOD
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 // HMimages.co.za

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

The post Rosemary pancakes with beetroot chutney and feta appeared first on MyKitchen.

Slow-cooked, inexpensive cuts of meat and veg are tastier than you could believe! Prepare these eisbein pumpkin pancakes for each day of the week.

SERVES 6 // COOKING TIME 4 hours 20 min

INGREDIENTS
For the eisbein
1 onion, quartered
410 g tin chopped tomatoes 2 carrots, chopped
2 garlic cloves
800 g eisbein
2 cups beef stock
For the pumpkin pancakes
2 cups flour
1 cup pumpkin puree
1 egg
2 cups milk
1½ cups water
1 tbsp vegetable oil
1 tsp turmeric
1 tsp salt
For the salsa
150 g pineapple, chopped
150 g cucumber, chopped
2 tbsp parsley, chopped

METHOD
For the eisbein
1. Preheat the oven to 180°C.
2. Add the veggies to a casserole dish and top with the eisbein.
3. Add the stock, cover and roast for 3 hours 15 min. Uncover and roast for another 30 minutes.
4. Allow to cool. Shred the pork.
For the pumpkin pancakes
1. Add all the ingredients to a blender and puree for 1 minute, until smooth and lump-free.
2. Grease a pan with butter and heat over a medium temperature.
3. Add ¼ cup of pancake batter to the pan and swirl to coat. Cook for 1 minute. Flip and cook for another 1 minute. Repeat.
To serve
1. Combine the pineapple, cucumber and parsley.
2. Top each pancake with pork and salsa. Roll up and plate.

Recipe & styling: Amerae Vercueil
Photography: Samantha Pinto // HMimages.co.za

These injere pancakes with spicy berbere chicken make another savoury favourite!

The post Slow-cooked eisbein pumpkin pancakes appeared first on MyKitchen.