Not many people think about having savoury breakfast pancakes. Infact, The Boy had a friend over this weekend who had never eaten a savoury pancake in his life! I needed to change that! We have savoury pancakes at Chrimbletide and it usually involves bacon, egg and maple syrup. This time, it was a breakfast pancake. I want sure if it would be eaten, but it went down a storm.
I decided to use pancakes like tortilla wraps. To keep them warm, don’t cook the pancakes until they are totally cooked and leave them on a baking sheet with greaseproof paper in between each pancake. Your oven should be set to Gas Mark 4 for this and the pancakes should be left for no more than 10 minutes or they will become too crispy to roll or fold. Everything for this dish can be prepared in advance and you can even make the pancakes and chill them in the fridge the night before, then you just need to warm them up and add the filling. You can adapt this recipe to be vegetarian if needed, just use veggie sausages and add things like baked beans, mushrooms & tomato. You can really add anything that you fancy to tailor the pancakes to your own personal tastes.