· By Hannah Mccollum
It’s Pancake Day, which means we’re flipping, stacking and topping to the max! These Mexican Chilli Harissa Hummus Pancakes are a fiery twist on the classic—think soft golden pancakes loaded with spicy harissa hummus, earthy beetroot and fresh basil for the ultimate savoury feast.
1. Make the pancake batter Add 50g plain flour and a pinch of salt to a large mixing bowl. Make a well in the centre and crack in 1 egg.
Pour in 25ml of the 150ml semi skimmed milk and 1 tbsp sunflower oil. Start whisking from the centre, gradually drawing in the flour. Once smooth, whisk in the remaining milk until the batter is the consistency of slightly thick single cream.
2. Cook the pancakes Heat a pan over medium heat and wipe it with oiled kitchen paper. Ladle in some batter and tilt the pan for a thin, even layer. Leave to cook for 30 seconds until golden underneath then flip and cook for another 30 seconds. Stack ‘em up on a warm plate while you prep the toppings!
3. Mix up the spicy hummus spread In a bowl, mix ChicP’s Velvet Hummus with Belazu Harissa Paste and a dash of extra virgin olive oil. Stir until smooth and fiery. Sprinkle over some chilli flakes for extra heat.
4. Get the toppings ready Finely grate some fresh beetroot and set aside. Pick fresh basil leaves (or any herbs you love). In a pan, stir-fry shiitake mushrooms until golden and tender.
5. Stack, top & serve! Spread the spicy harissa hummus over each pancake. Layer with fresh basil, stir-fried mushrooms and grated beetroot. Squeeze over fresh lime juice for a zesty kick.
Ready to flip, stack & devour?
This savoury Pancake Day creation is the perfect mix of spice, freshness and creamy goodness. Make it for breakfast, lunch or dinner because pancakes are an all-day thing!
Tag us @chicpfood when you make yours, we want to see those stacks! 🥞🔥