Luxury with left-overs - Savoury pancakes

Incidentally this is my old Tupperware jug from the early 70s. It's still my favourite mixing bowl

A favourite breakfast or lunch in our house is savoury pancakes made with left overs. I use Mum's drop scone recipe (see post 8 June 2017) and throw in whatever left-overs look OK in the fridge - usually vegetables but also rice or pasta.  Add a chopped onion and voila! served hot with butter, salt and pepper, it's yum.
Lately I have been substituting half the wheat flour with chickpea flour. It's best to make it ahead and let it sit for an hour or so.  And I also add a couple of Tbsp of oat bran. Try also adding some ground turmeric or cumin for a little extra piquance.
The term Luxury with left-overs is a bit of a giggle really. It came from my 1960s edition of the  PWMU (now held together with a rubber band) which my Mum gave me when I got married - you might have something just like this. It's a bit of a standby for basic stuff but also rather a nostalgic trip into the past. For instance in the Luxury with left-overs section they have included fish salad, kedgeree (which I love made with smoked cod), and a strange number called Empire Puffs. There's also an Invalid Food section and Odds & Ends which is intriguing - how to make soap, pickle ham, a remedy for constipation, boiled starch - ugh! remember scratchy school shirt collars?
The back page is devoted to Weights & Measures. Do you know what a gill is? no I didn't either. It listed as equivalent to 7 Tbsp or a teacup, not a breakfast cup mind! it seems that the gill was introduced in the C14th to measure individual servings of whiskey or wine.
Enough ..... lets eat!