This one takes a little explaining – but it’s worth it I promise… So as you may know, I am still actually doing Meatless Mondays, even though I’m no longer using it as my weekly blog post, so this last week when I was meal planning I came across the following recipe in my BBC Good Food 101 Veggie Recipes book, and thought it looked yummy so I’d give it a go (side note, I love this whole series of books)…
… to be fair at this point I didn’t really know what a blini was, and I hadn’t tried to make them or eat them before, so I did that whilst I am writing my meal plan and booking out my online food order on Saturday, I come across this recipe for blinis (a Russian Pancake made with Yeast) and think to myself, can’t be that hard, sure I want to try something new…
Roll round the reality of Monday evening, after a rather traumatic and tantrum filled trip to the play park – I’d done my bit of VA work and it was around 18.30 and time to make myself some dinner – “Right I think – blinis…”
Right on to plan B then – Russian pancake can surely be replaced with french pancake… yes my friends – indeed it can! So this is how I adapted this recipe…
Vegetable & Pesto Pancakes
Adapted from BBC Good Food Belini Stacks Recipe – Basically similar ingredients arranged differently…
Ingredients
Pancake Batter
- 250 ml 1 free range egg mixed with organic semi skimmed milk
- 100 grams Plain Flour
Filling
- 2 tbsp Creme Fraiche
- 2 heaped tsp Red Pesto
- 4 florets broccoli I just used frozen and gave them a minute in the microwave to defrost then chopped them
- 4-6 Asparagus roughly diced
- 1 clove Garlic finely diced
- 3-4 Sundried Tomatos cut with scissors
- Salt & pepper to taste
- 1 handful fresh basil I'm putting this as optional – as I actually forgot to add it and it tasted yummy – but with it it would taste yummy too 🙂
Instructions
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Make up your batter – I always do this in a mixing bowl jug, add the milk and egg first then put the whole thing on the digital weighing scales and add the flour, then whisk until a smooth batter and set aside
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Use oil from sun-dried tomato jar to fry off your vegetables until golden, season to taste with salt and pepper, then set aside in a bowl
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Make up your pancake in the same non stick frying pan you cooked your veg in
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Whilst it is cooking mix your creme fraiche and pesto together to make sauce
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flip your pancake (or turn using a spatula)
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Once cooked – lay it on your plate to make it up, add half of the veg to each pancake, then drip the pesto sauce over the top and roll. Repeat the process the make the other one. Serve and enjoy – this is seriously yummy!
