Dinner last night was something of a collaborative effort between mum and me. She made the pancakes, I made the filling and stuffed them, we both worked on the recipe for the filling. These turned out to be incredibly filling, we had 2 pancakes each and I was absolutely stuffed, no pun intended, by the end. I’m still, in some ways, operating on the student premise that a good meal includes as little washing up as possible so this recipe loses point for that as you need 3 pans and a dish but if you have a dishwasher then no worries! You can also make the pancakes well ahead instead of it being all go at once.
Makes 6
For the pancakes:
125g plain flour
pinch of salt
1 egg
300ml milk
For the filling:
1 onion, chopped
4 rashers bacon, chopped
200g mushrooms, sliced
6 tbsp olive oil or a knob of butter
3 tbsp corn flour
1 pint milk
200g mature cheddar, cubed plus a little extra, grated
grated parmesan or generic “grated hard cheese” to sprinkle
– Sift the flour and salt into a bowl and make a well in the centre.
– Add the egg and milk and beat until smooth and the consistency of single cream, you may have to add a bit more milk to achieve this.
– Leave to stand for at least 5 minutes, preferably 20.
– Heat a non stick frying pan with a little bit of butter greasing it.
– Add a small amount of the batter to the pan and swirl around until the bottom of the pan is evenly coated.
– Leave for about 1 minutes until the edges are cooked and curling then flip over and cook the other side.
– Put on a warm plate covered with a teatowel then repeat until you have no more batter.
– In a separate frying pan fry the onion in a little oil until soft.
– Add the bacon and fry until cooked then add the mushrooms and fry until they are cooked.
– In a separate sauce pan heat the oil or butter and then add the corn flour, whisk together.
– Remove from the heat and then add the milk.
– Return to the heat, bring to the boil and keep whisking until the sauce thickens.
– Add the cheese and whisk until melted.
– Mix together the contents of the two pans, reserving a bit of the cheese sauce.
– Grease an ovenproof dish large enough to hold your pancakes.
– Place about 4 spoonfuls of mixture in a horizontal line in the centre of a pancake.
– Fold over the sides of the pancake by just an inch or so.
– Then fold the bottom up over the mixture and roll into a sort of tube, carefully keeping the mixture inside.
– Lay the stuffed pancake in the dish then repeat with the rest of the pancakes and mixture.
– Pour the remaining cheese sauce over the top of the pancakes.
– Sprinkle the top all over with the grated cheese and parmesan.
– Place under the grill until the cheese is melted and golden brown.
– Serve straight away.
Anna in the kitchen 