Savoury Semolina pancakes

I love savoury breakfasts, and this recipe works well with my attempts to go vegetarian.

Semolina pancakes with mixed vegetables for breakfast

1 cup semolina

1 cup natural yogurt (preferably a little sour or add 1/4 tsp lemon juice)

3/4 cup water

Combine, cover and set aside for at least 30 minutes to help soften the semolina. I left mine for 2 hours.

Prepare the vegetables of your choice – just chop them up quite small. I used chopped green beans, coloured peppers and onions. You can also add coconut, carrots or any other vegetable you like.

Season the batter with salt and pepper when you are ready to use it. The batter should be of pancake consistency.

With the pan on low/medium heat, pour 1/4 cup batter but do not spread. Sprinkle some vegetables on top, and gently press them into the batter which will flatten it a little. Cover the pan with a lid and let it cook for 2-3 minutes. Drizzle a couple of drops of oil and flip over. Press it down a little and increase the heat to medium/high, cooking for a further minute or so or until cooked through.

It will be slightly crispy but soft. Serve hot with a spicy chutney of your choice. Ideally a spicy coconut chutney but I serve mine with a mint yogurt dip which works equally well.

Plain onion version is my favourite – the onion caramelises really well

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