Recipe : Week 7 : Day 4 : Vegetarian

Stuffed pancakes

Serves 4 : Very easy : Very quick
Ingredients
120gms nutty wheat flour
pinch of salt
1 egg
325mls fat free milk
for the stuffing
2 onions, sliced
6 large tomatoes, sliced thickly
125gm button mushrooms
60gms strong cheese, grated
chopped parsley to garnish
Method
Put the flour and salt in a bowl, and make a well in the centre.
Break the egg into the well.
Add about half the milk.
Beat well.
Add the remaining milk, and beat again.
Allow batter to stand while you prepare the stuffing ingredients.
Spray a small frying pan with non-stick cooking spray.
Dry fry the onions, mushrooms and tomato slices until the tomato begins to break.
Remove from the pan and keep warm.
Wipe the frying pan with kitchen paper. Respray with cooking spray.
Pour 1/8th of the batter into the frying pan, and cook for about 3 mins
or until the underside is nicely browned.
Turn or toss the pancake to cook other side.
Remove pancake to a plate. Cover with a clean kitchen cloth.
Continue cooking the rest of the batter in the same way until you have 8 pancakes.
Lay pancakes on a board, 2 at a time.
Place onion, mushroom and tomato down the centre of each pancake.
Fold pancakes over around the stuffing.
Sprinkle with grated cheese and parsley, and serve.