P e o p l e P l a c e sF o o d P e o p l e P l a c e sF o o d

INGREDIENTS

BATTER INGREDIENTS• 1 cup (250ml) SPAR cake flour • 1 cup (250ml) water • 1 SPAR extra-large egg• 1 tsp baking powder• 3 Tbsp (45ml) SPAR sunflower oil • squeeze of lemon juice or 2 tsp

vinegar• generous pinch of salt • an extra splash of water if

needed

SAVOURY INGREDIENTS• SPAR eggs• Sliced ham• SPAR feta cheese • Sprinkling of fresh herbs

METHOD

• Mix all the batter ingredients well – you can also blend it up in a smoothie maker or with a stick blender.

• Leave the batter to sit for about an hour. • Heat a non-stick pan over a medium-to-

high heat and add a very thin coating of sunflower oil – preferably wipe the oil with a paper towel.

• Add just enough batter to the pan to coat the bottom. The batter should be thin enough to spread quickly but thick enough to hold its shape.

• Cook until the sides pull away from the pan and bubbles are visible throughout the top surface of the pancake.

• Carefully flip the pancake and cook for 2–3 minutes on the other side.

SAVOURY OR SWEETPancakes

MAKES +/- 6–8

Notes:

P e o p l e P l a c e sF o o d P e o p l e P l a c e sF o o d

INGREDIENTS

SWEET INGREDIENTS• SPAR chocolate and hazelnut

spread • SPAR Freshline bananas • SPAR honey (optional) • Edible flowers and mint for

serving (optional)

METHOD

For the savoury option, fold the four corners of the pancake into the middle to create a square, but leave space in the middle for an egg. Cook the eggs to your liking. Add a sliver of ham to the middle of the pancake parcel, topped with an egg and a sprinkle of cheese. Decorate with fresh herbs or a sprinkle of micro leaves.

For the sweet option, liberally coat the pancake with chocolate spread and add banana slivers. Decorate with a drizzle of honey, edible flowers, and fresh mint if you like.

SAVOURY OR SWEETPancakes

MAKES +/- 6–8

Notes: