Baked Cheesy Vegetable Pancakes - adapted from Waitrose 'Winter harvest 2014' issue
Prepare: 15 mins
Cook 20-25 mins
Serves 4
Ingredients
125g Plain Flour
Pinch of salt
2 Eggs, beaten
300ml Semi Skimmed Milk
1 tsp Onion granules
Vegetable oil, frying
1 head of broccoli, florets
1 Small butternut squash, Peeled and sliced lengthwise
500g tub of fresh Sweet cherry tomato & basil sauce
125g pack of grated mozzarella
Method
1. Preheat the oven to 200'C, gas mark 6. Place the flour and salt in a bowl, and make a well in the center. Mix in the eggs, then gradually beat in the milk to form a smooth batter. Stir in the onion granules.
2. Heat a non-stick frying pan with a little oil. When hot, pour in a ladle-full of batter, then tilt and rotate the pan to form a thin, even layer. Cook for 1-2 mins until the surface is firm. Flip the pancake over and heat the other side until cooked and golden. Transfer to a warm plate. Cover and repeat to make 4 pancakes.
3. Cook the vegetables in a steamer until just cooked. Place the sauce into a small saucepan and heat until warmed through. When the veg is cooked, place the pancakes onto a plate and divide the butternut squash and broccoli florets evenly along the bottom third of the pancake. Top the vegetables with a spoonful of tomato sauce, then season with a little black pepper. Fold the sides of the pancake to form a log shaped parcel. Place in a rectangular ovenproof dish (~24 x 20 cm) seam side down. Repeat with the remaining 3 parcels using all the vegetables but reserving ~ 1/2 tub of the sauce.
4. Pour the remaining sauce over the pancakes, then top with the torn mozzarella. Bake in the preheated oven for 20-25 mins or until piping hot and the cheese is golden. Serve immediately.
Pinch of salt
2 Eggs, beaten
300ml Semi Skimmed Milk
1 tsp Onion granules
Vegetable oil, frying
1 head of broccoli, florets
1 Small butternut squash, Peeled and sliced lengthwise
500g tub of fresh Sweet cherry tomato & basil sauce
125g pack of grated mozzarella
Method
1. Preheat the oven to 200'C, gas mark 6. Place the flour and salt in a bowl, and make a well in the center. Mix in the eggs, then gradually beat in the milk to form a smooth batter. Stir in the onion granules.
2. Heat a non-stick frying pan with a little oil. When hot, pour in a ladle-full of batter, then tilt and rotate the pan to form a thin, even layer. Cook for 1-2 mins until the surface is firm. Flip the pancake over and heat the other side until cooked and golden. Transfer to a warm plate. Cover and repeat to make 4 pancakes.
3. Cook the vegetables in a steamer until just cooked. Place the sauce into a small saucepan and heat until warmed through. When the veg is cooked, place the pancakes onto a plate and divide the butternut squash and broccoli florets evenly along the bottom third of the pancake. Top the vegetables with a spoonful of tomato sauce, then season with a little black pepper. Fold the sides of the pancake to form a log shaped parcel. Place in a rectangular ovenproof dish (~24 x 20 cm) seam side down. Repeat with the remaining 3 parcels using all the vegetables but reserving ~ 1/2 tub of the sauce.
4. Pour the remaining sauce over the pancakes, then top with the torn mozzarella. Bake in the preheated oven for 20-25 mins or until piping hot and the cheese is golden. Serve immediately.
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