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Vegetable & Pesto Pancakes

Adapted from BBC Good Food Belini Stacks Recipe - Basically similar ingredients arranged differently...

Course Main Course
Cuisine French
Keyword pancake, vegetarian
Prep Time 30 minutes
Servings 1 person - 2 savoury pancakes + 1 desert pancake with leftover batter
Author JamJarGill

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

  1. 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

  2. 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

  3. Make up your pancake in the same non stick frying pan you cooked your veg in

  4. Whilst it is cooking mix your creme fraiche and pesto together to make sauce

  5. flip your pancake (or turn using a spatula)

  6. 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!