Today I made cheese,sardine and black olive stuffed pancakes for a lazy saturday breakfast,yumm,but as it mostly happens I couldn't take any pictures,which I actually intended to do...but I have still got some batter and filling left,so maybe tomorrow.It is really simple to prepare You can have a look at Nicks version here
The fun thing with these savory pancakes is that you can use whatever you like or do have at hand while preparing.I also find that mine taste better when I mix wholewheat flour with white flour(half\half),and add 3 eggs instead of 2eggs for the batter. I also like to add fresh or dried herbs,like basil,oregano and chives,and always a good pinch of salt.
For the filling I skinned and de-seeded 3-4 large tomatoes,which I chopped and cooked in a pan with a grated clove of garlic to make a light but not too runny tomato sauce.Add some salt to taste pizza seasoning or herbs,and set aside to cool,while preparing the olives,sardines(drain and pull into large chunks) and the cheese(I found that grated cheese works best).I used 1cup of black,pitted olives,halved,and one tin sardines in brine, half a cup of shredded Edamer and one cup of shredded gouda,and 2 green capsicum,which I washed,de-seeded,and cut into thin stripes.
For the batter mix 1cup of whole wheat flour with 1cup regular flour,add a pinch of salt and,if using,the herbs,and mix.You can also add 2tblsp. of parmesan cheese into the batter,which makes it a bit stronger in flavor.In a large bowel lightly whisk 3 big eggs,add about 400ml of cold milk and mix well.Now mix the seasoned flours in one go,whisking really hard,preferably with a big wire whisk till it all comes together smoothly,without any lumps.This takes a while,but it works out just fine...let batter rest for 10 min.
Heat a non-stick pan on medium heat,add a pat of butter and let it melt.When butter turns golden brown add a big ladle of pancake batter and cook till tiny bubbles appear on the upper side,or till it becomes dry.Some people like their pancakes crispy and well browned while others prefer them lighter in color and soft,so thats upto you how long you want to cook it on the first side,but I recommend 2-3 min.
Flip onto uncooked side ,and assemble your filling on half of pancake.The only rule I follow here is that I start with a layer of cheese,and again finish off with cheese after sandwiching all the other ingredients in-between.Flip un-stuffed half over the filling and turn down heat to low.Cook for 3min.,flip over and cook for further 3 min.,or as long as your cheese needs to melt nicely.
Enjoy!
For the filling I skinned and de-seeded 3-4 large tomatoes,which I chopped and cooked in a pan with a grated clove of garlic to make a light but not too runny tomato sauce.Add some salt to taste pizza seasoning or herbs,and set aside to cool,while preparing the olives,sardines(drain and pull into large chunks) and the cheese(I found that grated cheese works best).I used 1cup of black,pitted olives,halved,and one tin sardines in brine, half a cup of shredded Edamer and one cup of shredded gouda,and 2 green capsicum,which I washed,de-seeded,and cut into thin stripes.
For the batter mix 1cup of whole wheat flour with 1cup regular flour,add a pinch of salt and,if using,the herbs,and mix.You can also add 2tblsp. of parmesan cheese into the batter,which makes it a bit stronger in flavor.In a large bowel lightly whisk 3 big eggs,add about 400ml of cold milk and mix well.Now mix the seasoned flours in one go,whisking really hard,preferably with a big wire whisk till it all comes together smoothly,without any lumps.This takes a while,but it works out just fine...let batter rest for 10 min.
Heat a non-stick pan on medium heat,add a pat of butter and let it melt.When butter turns golden brown add a big ladle of pancake batter and cook till tiny bubbles appear on the upper side,or till it becomes dry.Some people like their pancakes crispy and well browned while others prefer them lighter in color and soft,so thats upto you how long you want to cook it on the first side,but I recommend 2-3 min.
Flip onto uncooked side ,and assemble your filling on half of pancake.The only rule I follow here is that I start with a layer of cheese,and again finish off with cheese after sandwiching all the other ingredients in-between.Flip un-stuffed half over the filling and turn down heat to low.Cook for 3min.,flip over and cook for further 3 min.,or as long as your cheese needs to melt nicely.
Enjoy!
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