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Pancake Recipe #1

Winter Vegetable Pancakes

This is a great way to use up spare pancakes - or it's easy to make them fresh.

By rolling them into cannelloni shapes, filled with the vegetables, you can bake them and turn this into a treat of a dinner.

You can use almost any veggies you want - those suggested here are merely to provide inspiration!

Serve with lightly cooked green veggies or a winter salad.

Ingredients

Serves 4

1 medium onion, peeled & chopped finely
2 cloves garlic, peeled & crushed
¼ green / white cabbage, shredded
2 carrots, washed & grated
150g root vegetables or other winter veggies, peeled & grated
150g cooked kidney beans
2 tablespoons olive oil
1 tablespoon cornflour
1 pint milk
Handful fresh parsley or sage, chopped
150g mature Cheddar, grated
Salt & pepper to taste

Method

Pre-heat the oven to 180C.

Heat the olive oil in a pan and add the onions, garlic, carrots and root vegetables. Sauté for 10 minutes, until softened.
Add the finely shredded cabbage and cook for another 5 minutes, stirring regularly.
Add the cornflour and stir well, to coat all the vegetables.
Add the milk, about ¼ at a time, stirring well to thicken to a sauce. Keep going until all the milk has been used.
Add 2/3 of the cheese and stir to melt. Season with salt and pepper.

Pancakes

Beat all the ingredients until the batter is smooth.
Heat the oil in a frying pan and then add 3 tablespoons of batter. Tilt the pan to allow the batter to cover the base. Cook for about 1 minute each side. Put on a plate to keep warm.

Final Dish
Put a pancake on a plate. Put 2 tablespoons of filling along the middle of the pancake and then roll it up into a tube. Put in an oven-proof dish. Repeat until all the pancakes have been used. You should have some filling left.
Spread the remaining filling over the top of the pancakes and sprinkle with the remaining cheese.
Bake for 25 minutes, until the cheese topping is golden.

Time From Cupboard-To-Table

50-60 minutes .

Notes & Variations on Winter Vegetable Pancakes

For a cheese-free version, you could make a tomato sauce to cover the top, instead.

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Ratings & Reviews

Rating	Comments
10/10	This recipe was easy and looked and tasted great! Only thing was you didn't say when to add the kidney beans and parsley, so I just chucked them in when the cheese sauce was done and mixed it all up. It was yummy. I'll definitely make it again.

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