Basic Vegetable Pancakes
Pancakes can be stuffed with almost anything cream cheese and spinach / roasted fennel and pesto / ricotta cheese, capers and salmon / or of course sweet flavours as well like bananas, fudge pieces and ice-cream -the worlds your pancake!
Preparation time: 20-30 minutes Quantity: Makes 6 - 7 Cooking time: 15-30 minutes
Ingredients
Pancake mixture -
4 oz /100g plain flour
½pint / 300 ml any milk
1 medium egg
touch of oil
Filling-
1 kg/ 2 lb. Assorted small diced fresh vegetables
1/3 pint/ 200 ml of tomato,or béchamel sauce
Extra -
150 ml tomato sauce and
50g 2 oz if baking in the oven
Method
- Whisk pancake ingredients together till smooth and the consistency of single cream
- Fry small ladles full in a hot oiled pan till light brown on both sides
- Vegetables can be steamed, baked, roasted, grilled, pan-fried till cooked
- Bind with a sauce 1/3 pint/200 ml try Cookeryclubs tomato or white sauce or simply add 1 tablespoon virgin olive oil and 1/2 tablespoon balsamic vinegar
- Stuff the vegetables in to the pancakes and serve with a sprinkling of cheese on top
- OR -bake in the oven with 150 ml of fresh tomato sauce on top and grated cheese for 15-20 minutes till bubbling and the cheese melted