ADVERTISEMENT
A hearty, vegetable-packed dish that’s perfect for breakfast, lunch, or a light dinner. Golden on the outside and tender on the inside, it’s even better when paired with its signature creamy yogurt sauce.
The Ingredients
For the Pancake:
- 4 large Potatoes (grated)
- Vegetable Mix: 1 grated carrot, 1 chopped bell pepper, and a handful of chopped spring onions.
- The Batter: 3 eggs, 240ml milk, 200g flour, and 1 tsp baking powder.
- Topping: Shredded mozzarella or cheddar (to taste).
For the Creamy Yogurt Sauce:
- Plain yogurt, 1 tbsp mayonnaise, fresh parsley, salt, and pepper.
Quick-Step Instructions
- Prep: Preheat oven to 180°C (356°F). Grease a baking dish with olive oil.
- Whisk: In a large bowl, mix eggs, milk, flour, and baking powder until smooth. Season with salt and pepper.
- Combine: Fold in the grated potatoes, carrots, peppers, and onions. Mix until the veggies are well-coated.
- Bake: Pour into the dish and top with cheese. Bake for 25–30 minutes until the top is golden brown.
- Sauce & Serve: Whisk the sauce ingredients together. Slice the hot pancake into wedges and serve with a dollop of sauce.
Why You’ll Love It
- Nutrient Dense: Loaded with beta-carotene (carrots) and antioxidants (peppers).
- Meal Prep Friendly: Leftovers stay fresh in the fridge for 3 days. Reheat in the oven to keep the edges crisp.
- Highly Versatile: Swap regular potatoes for sweet potatoes or add zucchini for extra greens.
3 Tips for the Best Results
| Tip | Why it Matters |
| Squeeze the Spuds | If the potatoes are very watery, squeeze them in a kitchen towel before mixing to prevent a soggy center. |
| The Broil Finish | For an extra-crispy cheese crust, broil the pancake for the final 2–3 minutes. |
| Flax Egg Swap | Making it vegan? Use a “flax egg” (1 tbsp ground flax + 3 tbsp water) as a seamless binder. |