Thursday, September 29, 2011

How to Make : Stuffed Savoury Pancakes

I don't know about you, but I love pancakes. They're one of those delicious things that just make you happy from the inside out. Savoury pancakes are just as fantastic as sweet ones and the recipe below is one of my favourite to make on a weekend for brunch or take as a snack at parties and get togethers with friends. My boyfriend creates a production line when filling the pancakes, instead of doing them individually. This is a great one for getting boyfriends, husbands and children involved.

Makes about 12, depending on size
Recipe after the jump :)

  • 250ml (140 g) Snowflake cake flour
  • 2ml salt
  • 2 extra-large eggs
  • 200ml milk
  • 150ml water
  • 10ml sesame seeds
Filling (this is my favourite filling, but you really can use just about anything you like):
  • 1 english cucumber cut into three (seeds removed), then thinly sliced into strips
  • 1 bunch coriander, cleaned and stalks removed
  • Shaved ham or chicken
  • Handful of Pepperdews, thinly sliced


Make the Pancakes:
  • If you have a blender - Throw all the ingredients into the blender and beat until smooth. Check the consistency of the pancakes to ensure that it's not too thick. If the batter is too thick, add a little more milk.
  • If you do not have a blender - Sift flour and salt together. Whisk eggs, milk and water together. Add to dry ingredients and beat until smooth and lump-free.
  • Add the sesame seeds
  • Leave to stand for at least 1 hour. If batter is too thick, add more milk
  • Lightly oil and heat a medium, heavy-based frying pan of about 18 cm in diameter
  • Pour enough batter into pan to cover the base
  • Fry until lightly browned on both sides. Fold pancakes into quarters and set aside
Stuff the Pancakes:
Remember not to over-fill your pancakes or they won't roll closed properly! Remember to leave about 1cm all the way around the edge without filling ingredients, only cream cheese, in order for the pancake to seal shut.

  • Spread a thin layer of cream cheese (I use Simonsberg Traditional or Spring Onion & Chives), right to the edge of the pancake
  • Layer the cucumber in strips across the pancake - create about 3 or 4 rows, depending on the size of the pancakes
  • Layer the shaved ham on to the pancake, ensuring that it covers as much of the pancake as possible, without overlapping too much
  • Sprinkle a about a teaspoon full of the coriander leaves over the pancake
  • Sprinkle about a teaspoon full of the Pepperdews over the pancake
  • Roll and cut the pancake into 4 equal parts
For a party, cut the pancakes into 2cm bite size chunks

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