Savoury Med Veg & Goat's Cheese Stuffed Pancakes Recipe | Abel & Cole

Savoury Med Veg & Goat's Cheese Stuffed Pancakes

Cooking time
Serves4 people
Vegetarians
Savoury Med Veg & Goat's Cheese Stuffed Pancakes

Hooray for Pancake Day – a whole day dedicated to our favourite flat-yet-fluffy foodstuff. Speaking of stuffed, we’ve filled these light, airy pancakes with a rich mix of roast Med veg and creamy goat’s cheese to make a savoury, celebratory dinner.

Ingredients

  • 150g plain flour
  • 300ml semi-skimmed milk
  • 2 eggs
  • 4 red onions
  • 3 mixed peppers
  • 2 courgettes
  • 800g vine tomatoes
  • 4 garlic cloves
  • A handful of thyme
  • 200g soft goat's cheese
  • Sea salt
  • 2 tbsp + 6 tsp olive oil
  • Freshly ground pepper

Prep: 30 mins | Cook: 30 mins

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Method

1. Make the pancake batter: Tip the flour into a large bowl. Add a pinch of salt. Pour 300ml milk into a separate bowl or wide measuring jug. Crack in the eggs and whisk together to combine. Slowly whisk the eggs and milk into the flour to make a thin batter, about as thick as single cream. Cover with a clean tea towel. Set aside to rest for at least 30 mins.
2. Prepare the veg: Preheat your oven to 190°C/Fan 170°C/Gas 5. Peel the red onions and slice them into 6-8 wedges. Halve the peppers, scoop out the seeds and white pith. Roughly chop the peppers. Trim the ends off the courgettes, then halve them lengthways and slice them into half moons. Slice the tomatoes into 6-8 wedges. Tip all the veg into a large roasting tin or 2 medium-sized tins if the veg seem a bit crowded in 1 tin.
3. Peel and grate or crush the garlic cloves and add them to the tin. Drizzle 2 tbsp olive oil over the veg and season with a large pinch of salt and pepper. Turn the veg to coat them in the seasoning. Tuck most of the thyme sprigs into the tin, keeping a sprig back for garnishing. Slide the veg into the oven and roast for 40 mins till the veg are tender and lightly charred. If you're using 2 tins, swap them over halfway through cooking so they both have 20 mins on the top shelf in the oven.
4. Make the pancakes: Give the pancake batter a whisk to make sure it is still smoothly combined. Warm ½ tsp olive oil in a small frying or omelette pan. Add a small ladleful (2-3 tbsp) of the batter to the pan. Swirl it around to coat the bottom of the pan. Cook over a medium heat for about 2 mins, shaking the pan to loosen the edges.
5. Use a spatula or palette knife to flip the pancake over. Cook for another 2 mins till the pancake is browned on both sides. Slide onto a plate and cover loosely with foil to keep warm. Repeat with the rest of the batter, adding more oil as you go. You should make around 8-12 pancakes in total.
6. Fill the pancakes: When the veg are roasted and tender, take them out of the oven. Pick out the thyme sprigs and discard them. Taste the veg and add a little more salt and pepper if you think they need it.
7. Pop a pancake on 4 warm plates and spoon a few tbsp of the veg over each pancake. Dot with a little goat's cheese, then fold the pancake over to cover. Repeat to use up all the pancakes, goat's cheese and veg. Sprinkle over the last of the thyme leaves and serve.
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