We covered sweet pancakes at the beginning of the week, and we covered them very, very well indeed. So I think it’s about time we wandered into savoury pancake territory, don’t you? I firmly believe (for today, at least) that it would be cruel to serve pancakes without just a little sugar though, so we’re having tomato jam with our avocado. Spicy, sweet, delicious tomato jam. Ugh, I can’t wait for you to try these, really I can’t.
A lot of tomato jam recipes will tell you to peel your tomatoes. I’m really sorry, but I just can’t be arsed. I don’t think it’s made a huge difference. You can go ahead and choose a different jam recipe for this if you’d like, I’m not gonna stop you putting more effort into your food, but this one works just fine. I promise.
Might I be so bold as to suggest a new Pancake Day tradition? As you’ll soon learn in Jess’s Pancake Day post, I have a recently created ritual that suits me down to the ground, and I feel like I should let you know about it so that you can get in on the action too.
For the last few years, I’ve been making a three course pancake meal on the evening of February 9th. A starter pancake (one year this involved parma ham – before I was mostly vegetarian and during my phase of thinking I was all fancy), a main pancake (smoked salmon, cream cheese and asparagus was one I think.. again with the fancy) and a dessert pancake (this has always been lemon and sugar.. until now..).
What do you think? Are you into that idea? I mean “normal dinner” is for losers on Pancake Day, just skip dinner and make a whole lot of ’em. Do it, I double dare you.
Makes 8 pancakes
100g plain flour
300ml soya or almond milk (or whatever you use, you do you)
1 tbsp vegetable oil
300g cherry tomatoes, quartered
1 red onion, chopped super-finely
4 garlic cloves, peeled and chopped in half
5 tbsps soft brown sugar
1/2 tsp salt
1/2 tsp chilli flakes
6 tbsps cider or white wine vinegar
salt + pepper
little bit of garlic/lime juice, to taste
- Put all of the tomato jam ingredients in a saucepan and simmer on a low heat until jammy, around 30-40 minutes. Stir occasionally and keep an eye on it, but this basically sorts itself out. It’s perf.
- Mash the avocado with the seasoning.
- Chuck the flour in a big mixing bowl with the salt and create a well in the centre. Crack the eggs in with a splash of the milk and all of the oil. Start whisking from the centre, slowly bringing all the flour into the mixture until it’s all incorporated (it’ll be paste-like).
- Gradually pour in the rest of the milk, whisking all the while, until you have a batter the consistency of single cream.
- Heat a teenie bit of oil in a non stick frying pan and ladle in a little bit of pancake batter. Swirl it round the pan to make sure the entire surface is covered then pour any excess back into the bowl of batter. This ensures pancakes of the right thickness, I’m very grateful for this tip and I hope it changes your life as it did mine.
- Cook for around 30 seconds on each side, flipping unaided by a spatula if you’re feeling frisky (I am 100% of the time).
- Serve the pancakes with a dollop of spicy tomato jam and a big spoonful of creamy mashed avocado. Make somebody else do the dishes.