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Category: Dinner
Ratatouille Pancakes - TastyPlanner.com
Chef: Donna
These pancakes are made slightly more thickly than usual to hold the juicy vegetable filling. By using cooking spray you can control the amount of fat you’re adding and keep it to a minimum
Ingredients
3 oz plain flour
1 oz medium oatmeal
1 egg
1/2 pint skimmed milk
1 large aubergine, cut into 1 inch cubes
1 garlic clove, crushed
2 medium courgettes, sliced
1 green pepper, seeded and sliced
1 red pepper, seeded and sliced
5 tbsp vegetable stock
7 oz can chopped tomatoes
1 tsp cornflower
Instructions
Sift flour and pinch of salt into a bowl Stir in oatmeal Make a well in the centre, add the egg and half the milk Mix to a smooth butter Gradually beat in the remaining milk Cover the bowl and leave to stand for 30 minutes
Spray an 18 inch heavy-based frying pan with cooking spray Heat the pan then pour in just enough batter to cover base of pan thinly Cook for about 2-3 minutes, until underside is golden Flip over and cook for a further 1-2 minutes
Slide the pancake out onto a plat lined with non-stick baking paper Stack the other pancakes as they are made, interleaving with paper Keep warm
For the filling, put the aubergine in a colander and sprinkle well with salt Leave to stand on a plate for 30 minutes Rinse thoroughly and drain well
Put the garlic clove, courgettes, peppers, stock and tomatoes in a large pan Simmer uncovered, stirring occasionally, for about 10 minutes Blend the cornflour with 2 tsp water and stir into the pan Simmer for 2 minutes Season to taste
Spoon some of the ratatouille mixture into the middle of each pancake Fold each one in half, then in half again to make a cone shape Serve hot with a mixed salad
NOTE: Perhaps pre-made wraps could be used instead of the pancake???
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