Vegetable pancakes

Recipe from: 2/3/1994 12:00:00 AM
Ingredients 22
Servings 12
Time +/- 30 min

Ingredients

  • PANCAKE BATTER
  • 210
    g
    cake flour
  • 1
    ml
    salt
  • 5
    ml
    baking powder
  • 500
    ml
    water
  • 1
    extra-large egg
  • 7
    ml
    vinegar
  • 15
    ml
    oil
  • VEGETABLES
  • 1
    onion, finely chopped
  • 5
    medium-sized carrots, grated
  • 5
    courgettes, grated
  • 2
    large cloves garlic, crushed
  • 25
    ml
    oil
  • 5
    ml
    origanum
  • dash of lemon juice
  • salt and black pepper to taste
  • 125
    ml
    grated Cheddar cheese (optional)
  • TOPPING
  • 175
    ml
    sour cream or plain yoghurt
  • 2
    eggs, beaten
  • 30
    ml
    cake flour
 

Method

+/- 30 min
 
Preheat the oven to 180 ºC (350 ºF). Grease the hollows of a muffin tin well with margarine or spray with non-stick spray. Sift the dry ingredients for the pancake batter together three times and make a hollow in the mixture. Beat the water, egg, vinegar and oil together and gradually add to the flour mixture while beating with a wooden spoon, electric beater or in a food processor. Leave the batter to rest for at least half an hour. Bake small pancakes in a hot pan which has been brushed with oil. Use 12 pancakes for the recipe and freeze the rest. Line the greased hollows of the muffin tin with the 12 pancakes. Sauté all the vegetables in the oil till just soft but still slightly crunchy. Season with the seasonings and divide between the pancakes. Sprinkle with grated cheese, if preferred. Beat all the topping ingredients together and pour over the vegetables. Bake for about 20 minutes or till firm. Makes 12 pancakes.
 

Read more on: bake  |  shallow-fry
 

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