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These savoury pancakes are a riff on socca or farinata, a type of chickpea flour flatbread that hails from Italy. Here I’ve made them more substantial by adding grated root vegetables, lending a mellow sweetness that’s ramped up by a hint of warming spice. Choose your favourite vegetable or experiment with a few for a variety of colours and flavours, from golden parsnip (pictured) to deep red beetroot (especially fun for children). When it comes to serving, the beauty of these fritters is in their versatility. They pair beautifully with dips and sauces; are great with fried eggs and avocado for brunch; or top with roasted vegetables and crumbled feta and eat alongside a green salad for an easy weeknight dinner – for Pancake Day and beyond.