Wednesday, 1 March 2017

Pancake day!

 I love a food ritual - so pancake day obviously means pancakes!  Veggie ones for the veggie - and added a bit of bacon for the veg dodger.  Gluten free for this household, but doesn't have to be.
olive oil
red pepper
italian herbs


plain flour (GF for us)
2 eggs
milk (or soya milk)
olive oil for frying

salad leaves

1.  Chop and sautee leeks in olive oil, add crushed garlic, a pinch of herbs, chopped red pepper and mushrooms and cook until soft (you could add a little water or stock and simmer gently), stir in a teaspooon of mustard.
2.  Make the pancakes - whisk 2 eggs and milk into flour  the batter should be about the consistency of emulsion paint.  Fry a ladle full at a time, toss when first side is done, and cook the other side.  Stack, with greaseproof paper in between.
3.  Fry bacon.
4.  Fill the pancakes with a couple of spoonsful of veg and a small handful of grated cheese (add bacon if using), roll up.
5.  Pack pancakes into an oven dish and cover with more grated cheese.  Bake for 20 minutes.

Serve with a simple salad - they are surprisingly filling.

No comments:

Post a Comment

Please feel free to leave comments.