Savoury Pancake With Spicy Potato

Savoury Pancake With Spicy Potato

4 (1) | Rate this recipe

Select Below to Add Your Rating

Spice up your regular pancake routine with this delicious spicy potato pancake recipe. Seasoned with chopped ginger, tumeric and garlic, it packs a real taste punch. Satisfying and flavourful, it's a perfect quick meal for any time of day.

  • Recipe serves4
  • Preparation time25 minutes
  • Cooking time20 minutes


  • 300 ml Low fat milk
  • 1 Knorr Vegetable Stock Pot
  • 100 g Plain white flour
  • 1 ml Robertsons Black Pepper
  • 1 Large egg
  • 1 ¼ tbsp Olive oil
  • For the filling:-
  • ½ tbsp Olive oil
  • 1 Onion, finely sliced
  • 2 tbsp Freshly chopped ginger
  • 2 Cloves garlic, finely chopped
  • 1 tbsp Robertsons Turmeric
  • 1 Large fresh green chilli, seeded and chopped
  • 400 g Cooked potatoes, sliced


  • In a medium size saucepan heat the milk and Knorr Vegetable Pot until dissolved, let cool for 15 minutes.
  • In a separate bowl add the flour, black pepper and egg and mix well. Add a small amount of the milk and whisk well to form a thick paste. Add the remaining milk and whisk well to form the pancake mixture, which should resemble the consistency of cream. Add a quarter of a teaspoon of olive oil and mix well.
  • Heat a medium size non-stick frying pan. Add a small amount of the remaining oil and heat for 30 seconds. Remove pan from heat and gently pour the one and a half ladle of the mix into the pan, spreading the mix evenly. Turn the heat to low and cook gently for approximately 1 minute until the pancake starts to bubble, turn over and cook for another minute.
  • Remove from the pan and place on a plate, cover with foil to keep warm.
  • To prepare the filling, heat the oil in a large frying pan. Add the onions, ginger, garlic, chilli and Robertsons Turmeric and cook on medium heat from 3-5 minutes until the onions soften.
  • Add the sliced potatoes and cook on medium heat for further 3-4 minutes until potatoes start to brown. Remove from heat and leave in pan for 5 minutes for potatoes to absorb the flavours.