Vegetable Pancakes

    (22)
    30 minutes

    These savoury vegetable-flecked pancakes are perfect for breakfast or brunch! Tasty by themselves or extra delicious served with warmed pizza sauce and cheese.


    20 people made this

    Ingredients
    Makes: 20 small pancakes

    • 2 cups (250g) scone mix
    • 2/3 cup (80g) tasty cheese, grated
    • 2 teaspoons Italian seasoning mix
    • 1/2 cup diced red capsicum
    • 1/4 cup sliced pepperoni sausage
    • 1/4 cup diced spring onion
    • 1/2 cup diced tomatoes
    • 1/4 cup diced green capsicum
    • 1/4 cup pizza sauce
    • 1/2 cup (125ml) milk
    • 1/2 cup (125ml) light sour cream
    • 2 eggs, beaten
    • olive oil for frying

    Directions
    Preparation:10min  ›  Cook:20min  ›  Ready in:30min 

    1. In a large bowl combine scone mix, cheese, Italian seasoning, red capsicum, pepperoni, spring onion, tomatoes and green capsicum.
    2. In a separate bowl stir together pizza sauce, milk, sour cream and eggs. Stir egg mixture into flour/vegetable mixture until all flour is moistened.
    3. Heat a lightly oiled frying pan over medium high heat. Spoon the mixture onto the frying pan using approximately 1 tablespoon for each pancake. Brown on both sides and serve hot.

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    Reviews and Ratings
    Global Ratings:
    (22)

    Reviews in English (18)

    by
    12

    My 9 year old loves these and has nicknamed them 'pizza pancakes'! Keep the batter thin and keep them small to ensure they cook through. We also cut back on the green and red pepper. (Riverview, New Brunswick, Canada)  -  10 Nov 2004  (Review from Allrecipes USA and Canada)

    by
    8

    This is wonderful! My family just loved it! I didn't do them brunch size, made like regular pancakes and served with pizza sauce...GREAT!  -  05 Mar 2003  (Review from Allrecipes USA and Canada)

    by
    7

    These were great, I knew my boys would love them-they are pizza flavoured. After making the first batch and tasting them, I added a little more Italian spice (preference) then I fried them in long stips rather than pancakes. When they cooled I cut the strips in half lengthwise-perfect dipping fingers. Sent them for lunch with a side of pizza sauce-tomato paste, chicken broth, Italian spice, parmesean cheese, and garlic. I will make again, thanks for the recipe  -  06 Apr 2011  (Review from Allrecipes USA and Canada)

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