Serves 4Prep time: 20 minsCooking time: 40 mins Almost like cannelloni, or less spicy enchiladas, these simple savoury pancakes are stuffed with vegetables and pancetta and topped with tomatoes and cheese. I have used high protein buckwheat flour in the batter mix, which adds texture, but they work just as well with plain white flour. … Continue reading "Broccoli, pancetta & cheese pancakes"
Almost like cannelloni, or less spicy enchiladas, these simple savoury pancakes are stuffed with vegetables and pancetta and topped with tomatoes and cheese. I have used high protein buckwheat flour in the batter mix, which adds texture, but they work just as well with plain white flour. For the pancakes (makes approx 6 large pancakes): For the topping: For the filling: For the pancakes: For the filling: To assemble:Serves 4
Prep time: 20 mins
Cooking time: 40 mins
There are several stages in this recipe, but each stage is very simple – I tend to make the pancakes first; basically combine the eggs, flour, salt and a little of the milk, then whisk, adding the rest of the milk slowly until you have a smooth batter (add more milk if needed). Pour enough batter into a lightly oiled frying pan and cook for 2 minutes on each side. Slide onto a plate. Make 6-7 pancakes this way and set them aside to cool.
Sauté the pancetta cubes in a pan, once these are crisping add the chopped mushrooms.
Combine with broccoli and leave to one side.
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