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Vegetarian Recipes - Pancakes with Two Cheeses Recipe

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    Source: www.foodrecipeonline.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Carbohydrates, Cellulose
    VitaminsA, B1, B2, B3, B9, B12, H, C, D
    MineralsZinc, Natrium, Fluorine, Chromium, Calcium, Potassium, Magnesium, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. Serve 6 Pancakes:

    2. 150 ml water

    3. 2/3 cup/

    4. g garbanzo bean/chickpea flour

    5. 2 eggs

    6. 6 tbsp milk

    7. 1/3 cup/50 g all purpose/plain flour

    8. 1 tbsp butter, melted

    9. salt to taste

    10. Cheese Filling:

    11. 1 cup/250 g Ricotta cheese

    12. 2/3 cup/150 g creamy goat cheese

    13. 3/4 cup/90 g freshly grated Parmesan cheese

    14. 1 tbsp finely chopped marjoram

    15. 1 tbsp finely chopped parsley

    16. 1 clove garlic, finely chopped

    17. salt and freshly ground black pepper to taste

    18. 1 tbsp butter

    19. 1 bunch arugula/rocket, to serve

    Instructions Jump to Ingredients ↑

    1. Method :

    2. Pancakes: Mix the water and garbanzo bean flour in a small bowl until well blended. Beat the eggs and milk in a large bowl until frothy.

    3. Mix in the flour, butter, and garbanzo flour mixture until smooth. Season with salt.

    4. Grease a small frying pan with oil. Pour 2 tablespoons of the batter into the pan, tilting it so that the batter covers the surface.

    5. Cook until the pancake is light golden on the underside. Use a large spatula to flip the pancake and cook until golden on the other side. Repeat until all the batter has been used.

    6. Preheat the oven to 400°F/200°C/gas 6. Butter a large baking dish.

    7. Cheese Filling: Mix the Ricotta, goat cheese, 1/2 cup (60 g) of Parmesan, marjoram, parsley, and garlic in a large bowl. Season with salt and pepper.

    8. Spread the pancakes with the filling and roll them up tightly. Place the pancakes seam-side down in the baking dish.

    9. Sprinkle with the remaining Parmesan and dot with the butter.

    10. Bake for 8-10 minutes, or until browned. Serve warm on a bed of arugula.

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