Stuffed pancake stack!
With Pancake Day just around the corner next Tuesday, I wanted to bring you a pancake recipe ahead of time. See, I am actually getting organised this year!!
(I also have an amazing Valentines themed post lined up for Saturday...so keep your eyes peeled!)
Most people usually think of sweet filled pancakes and I am no exception, however this time I wanted to put a twist on things and create a simple savoury recipe. The concept is based on a savoury version of these
and I remember thinking to myself at the time that they would work perfectly as a base for a savoury filling...so here we are.
To speed things up even more you could make the blinis ahead of time and freeze them if not using the same day. Simply defrost and reheat in the oven for a few minutes. (It tried this and it works well). The instructions below may seem lengthy but I promise you won't spend more than 10-15 mins tops from start to finish.
The filing is my current favourite dip/spread, which will keep in the fridge for 2 to 3 days but it's best served fresh when possible. I served it warm this time round...yum! You may remember the dip was first seen
here adorning my Christmas trees
! Add a few extra roasted veggies or salad leaves as per your preference to create a pretty plate.
Just remember to stack ‘em high!
Recipe: Stuffed pancake stack
Serves 2 (8 blinis plus fil
l
ing)
Ingredients
Oatmeal blinis:
100g ground oats
¼ tsp bicarbonate soda
150ml soy milk (or other dairy free milk)
1tsp ground chia or flax
Approx. ½ tsp seasoning as desired
Approx. 50ml water to thin batter as needed
Green pea and bean dip:
1 cup frozen peas (thawed)
1/2 cup cooked white beans (canned or pre-cooked)
1 garlic clove- crushed
a squeeze of fresh lemon juice
1 shallot (or 1/4 white onion)
1 tbs fresh herbs (I used parsley)
salt and pepper to taste
Handful of rocket or spinach
Sliced roasted or sun dried tomatoes
Sliced roasted or caramelised onions
Method
Prepare the onions and tomatoes as desired- I roasted mine for 5 minutes or so whilst I prepared the blinis.
To make the pea filling, add all ingredients to a blender and whizz together until desired texture is reached (I left mine a little chunky). To serve hot, you can either heat the beans and peas prior to blending or heat the blended product in the microwave for a couple of minutes (I did it that way as I also had a bit left over that I wanted to chill in the fridge without heating.)
Meanwhile, to prepare the blinis, b
lend together all ingredients (other than water) until very smooth. Add as much water as necessary to create a thick but easily pourable batter.
Spoon heaped tablespoons of the mixture onto a hot frying pan and fry for a minute or so on each side until golden.
Serve the blinis immediately layered up with the pea filling and onions, leaves and tomatoes. Make a big stack!
For further guidance on making gluten free choices please see
.
For tips and info on recipe measurement conversions, ingredients, substitutions and the methods behind how I do things.... check out my 'baking tips' tab at the top of the page.