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Savoury Chilli Pancakes

Serves 6


  • 1 tablespoon Australian butter
  • 2 cloves garlic, crushed
  • 1 onion, chopped
  • 2 tablespoons flour
  • 1 x 425g can tomato puree
  • 1-2 teaspoons chilli sauce or powder to taste
  • 1 cup water
  • 1 teaspoon dried basil
  • 1 1/2 cups flour
  • 2 teaspoons mixed herbs
  • 2 1/2 cups Australian skim milk
  • 1 egg, lightly beaten
  • 100g Australian cheddar cheese, grated
  • 2 zucchini, sliced, blanched
  • 4 silverbeet leaves, shredded, blanched
Download Recipe (PDF)


  1. Chilli Sauce - Melt butter and fry garlic and onion until tender. Add flour and stir 1-2 minutes. Stir in remaining ingredients and heat until thickened.
  2. Pancakes - Sift flour, add herbs, milk and egg, mixing until smooth. Heat a non-stick frying pan and pour in a little mixture, tilting the pan to form a pancake approx. 18cm diameter. Cook until golden brown on both sides. Cook remaining batter to make 12 pancakes.
  3. Combine cheese, zucchini and silverbeet and divide between the pancakes. Fold each pancake into 4 and place on a baking tray. Heat in the oven at 180C for 5-10 minutes. Serve two pancakes per person with Chilli Sauce.
  4. **This recipe is suitable for lacto-ovo vegetarians who have adopted a vegetarian diet for health reasons.


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