Vegetarian Recipes - Pancakes with Two Cheeses Recipe

  
 

Pancakes with Two Cheeses Recipe

 

Ingredients

 

Serve 6

 

Pancakes:

  • 2/3 cup/150 ml water

  • 2/3 cup/100 g garbanzo bean/chickpea flour

  • 2 eggs

  • 6 tbsp milk

  • 1/3 cup/50 g all purpose/plain flour

  • 1 tbsp butter, melted

  • salt to taste 

Cheese Filling:

  • 1 cup/250 g Ricotta cheese

  • 2/3 cup/150 g creamy goat cheese

  • 3/4 cup/90 g freshly grated Parmesan cheese

  • 1 tbsp finely chopped marjoram

  • 1 tbsp finely chopped parsley

  • 1 clove garlic, finely chopped

  • salt and freshly ground black pepper to taste

  • 1 tbsp butter

  • 1 bunch arugula/rocket, to serve

Method:

  1. 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.

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

  3. 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.

  4. 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.

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

  6. 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.

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

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

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