Grilled Aubergine & Pancake Stacks with Minted Yoghurt and Crisp Bacon


  1. In a large bowl, mix the flours and baking powder together. Make a well in the centre and crack in the egg. Whisk into the flour with the buttermilk.
  2. Stir in the seeds and heat a frying pan with a spoonful of sunflower oil. Fry the pancakes in batches until the mixture has been used up.
  3. Preheat the grill.
  4. Toss the aubergines in a few glugs of olive oil. Heat a frying pan or griddle and fry the aubergine for a minute or two each side until cooked through.
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