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.