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Recipe

Leftover Savoury Pancakes

15
Mins
Prep time
5
Mins
Cook time
2
Serves

Use up leftovers from a roast, veggies, salad or anything you have. This recipe is so versatile that you can't go wrong!

Dairy
Meat
Vegetables
Leftover Savoury Pancakes

These leftover savoury pancakes are an easy use it up recipe that transforms leftover roast meat, veggies, and salads into crispy, golden pancakes. They are perfect for when your fridge is full of odds and ends and you need a clever way to avoid food waste. It’s so easy to whisk together a simple batter and fold in whatever needs eating. Turning yesterday’s dinner into today’s crowd-pleasing meal! This recipe is also endlessly flexible as you can swap in any protein you have or use a combination of vegetables, pickles, and herbs. So, when you’re facing containers of leftovers that need using, give these leftover savoury pancakes a try!

Need

For the Batter:
60g greek yogurt
185ml water
165g rice flour
1/2 tsp salt
1/2 tsp baking powder
1 tbsp oil

For the Toppings:
Leftover meat
Corn
Carrot
Pickles
Anything else that needs using up

How

  1. Whisk together all batter ingredients, let sit for 10 minutes.
  2. Add oil to a non-stick pan on medium to high heat. Add 1/3 cup of batter or enough to cover the base with 3mm of the mix – quite thin!
  3. Add any leftover veggies on top (we’ve used some leftover chicken, corn and carrot) and cook until crispy, around 5 minutes.
  4. Add any leftover veggies on top (we’ve used some leftover chicken, corn and carrot) and cook until crispy, around 5 minutes.
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