Savoury stacked pancakes

Savoury stacked pancakesFor most people pancakes conjure up visions of a sugary dessert and a squeeze or two of lemon   – when I was a child we always had fresh oranges to squeeze – but this is a savoury recipe which was a favourite of mine many, many years ago when my husband was at University and money was tight.

It’s stood the test of time well and, although it only surfaces when I have kids visiting nowadays , in today’s economic climate it is a very handy recipe to have knocking around.

The batter recipe makes six pancakes but as you only need four to make the stack so you could actually have the best of both worlds and have the remaining two for dessert.

SAVOURY STACKED PANCAKES
Serves 2-3

INGREDIENTS:

100 g plain flour
2 eggs
250 ml milk
salt and pepper
1 large onion, thinly sliced
4-5 tablespoons oil
1 teaspoons mixed herbs
2 -3 tomatoes, thinly sliced
175 g) cheddar cheese, grated

METHOD:

Put the flour in a large bowl. Make a well in the centre and add the eggs. With a fork or whisk stir the eggs briskly, gradually incorporating some of the flour and adding enough milk to keep the batter moist and smooth. Continue in this way until all of the flour and milk has been incorporated and you have a smooth batter. Season to taste with salt and pepper.

Preheat the oven to 200C°/Gas 6.

Heat a medium, heavy based frying pan over a high flame. When hot reduce the flame to medium a add just enough oil to lubricate the base of the pan then tip in about 1/6th of the batter, swirling it around to cover the bottom of the pan. You may need a little more or less batter depending on the size of the pan. You don’t want a thick stodgy pancake but you don’t want it thin enough to see through either.

Cook for about a minute until the batter has set and the underside is lightly browned. The pancake should move easily when the pan is shaken gently. Turn over and cook the other side. Remove to a plate while you cook the remaining batter.

Heat 2 tablespoons of oil in a saucepan and add the onions. Cook gently for about 4-5 minutes until soft then stir in the herbs.

Place one pancake in the bottom of a round oven-proof dish and cover with a quarter of the onions.
Top with some tomato slices and then a quarter of the cheese.
Repeat the process until all the ingredients have been used up, finishing with the cheese.

Bake in the oven for 30 minutes, until the edges are crisp and the top is golden. Serve immediately.

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