Yemeni pancakes with savoury stuff and yoghurt sauce.

 Photo by Savannah van der Niet

Photo by Savannah van der Niet

I really wanted to do some kind of savoury pancake, but I didn't want it to be boring. Enter, this recipe I found in the Honey & Co cookbook. They serve there's with a great kind of herby-paste, but I decided to go real Australian Bastardising Other Cultures Breakfast and serve mine with halloumi, asparagus, smoked salmon and yoghurt and herb sauce.  

Makes about 15 pancakes

Pancake ingredients: 
500g wholemeal plain flour
1 1/2 stale pita bread
2 teaspoons dried yeast
Pinch of salt
Pinch of sugar
700ml water


1 packet of halloumi, sliced thick of thin depending on what you like
20-ish asparagus spears
500g smoked salmon

Yoghurt Sauce Ingredients: 
200g Greek yoghurt
1/2 cup chopped coriander
1/2 cup chopped mint
Handful of dill leaves
Pepper
Splash of olive Oil
Juice of 1 lemon

 

Soak the pita bread in water for about 10-15 minutes until soft. Mush it up into a paste with your hands or a fork. Mix the pita bread and the rest of the pancake ingredients together, cover with gladwrap and leave in a warm area for at least 30 minutes, until the yeast has activated and the mixture gets bubbly.

Lightly toss the asparagus with oil, and roast at 180 degrees for 10 minutes

Heat a light layer of oil in a medium frypan. Spoon a ladle full of mixture and spread it out into a thin pancake. Cook until the top is covered with bubbles. Don't flip the pancake, instead put a lid or plate on top of the frypan for 1-2 minutes, until the top is steamed cooked and not wet to touch.

You can keep the pancakes on a plate covered with a tea-towel while you fry up the halloumi. 

Mix all the yoghurt sauce ingredients together. 

Serve the pancakes on a plate with smoked salmon, asparagus and halloumi, with the yoghurt sauce in a bowl so everyone can put their own pancakes together. 

 Photo by Savannah van der Niet

Photo by Savannah van der Niet