You feel like having pancakes for dinner? No worries – no one will judge you for it if you go with savoury ones! What I like about savour pancakes is that they are really easy to make, but filled with delicious veggies always look really fancy on your plate – an easy way to give yourself a little treat once in a while. If you want to fill your pancakes (no matter if they are sweet or savoury), just make sure your pancakes aren’t to fluffy – otherwise they will be difficult to fold in half or even roll up. So if you were wondering why this recipe doesn’t use baking powder for the batter – now you know why. 😉
I used mushrooms and dried tomatoes for the filling, though you are of course free to use whatever you like! Just make sure that there isn’t to much liquid in your filling, or your pancakes might end up soggy instead of tasty!
- 60 g wheat flour
- 120 g plain soy milk or any other kind of unsweetened plant milk
- 2 teaspoons egg replacer
- 60 ml water
- 2 teaspoons dried parsley
- 1 small onion
- 200 g mushrooms
- 2 – 3 dried tomatoes in oil
- 100 ml soy cream
- 1/2 teaspoon tomato paste
- vegetable oil
Mix egg replacer and water in a small bowl and beat for about two minutes. Add wheat flour and soy milk and mix well. Add one teaspoon parsley, season with a pinch of salt and pepper and set aside for 15 minutes.
Meanwhile, wash and clean the vegetables and gently pat the dried tomatoes with kitchen towels to remove any excess oil. Cut the onion and dried tomatoes in to small cubes and the mushrooms into slices. Preheat the oven to 70° C and place a plate in it – this is where you will keep the pancakes warm while working on the mushroom filling. Heat a little oil in a medium sized pan. Add half of the pancake batter and bake on one side until the batter has set, then flip and bake until golden brown and crispy. Flip again if necessary, then remove from the pan and place on the plate in the oven. Bake the second pancake in the same way. Return the empty pan to the hotplate.
Check if there is still enough oil in your pan, if not, add a little more. Add the onion cubes and gently fry for about 3 minutes. Add mushrooms and tomatoes, stir well and fry for about 5 minutes. Deglaze with soy cream and season to taste with tomato paste, the remaining parsley, salt and pepper.
Remove the plate with the pancakes from the oven. Place half of the mushroom mixture on one side of each pancake and fold the pancakes over the mushroom filling. Serve with a crisp salad. Enjoy!