Vegetable Pancakes

The pancakes are filled with a vegetable filling, folded into a baking dish, sprinkled with grated cheese, and baked in the oven. Its as simple as that.

Details

  • Preparation Time: 60 minutes
  • Cooking Time: 40 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 70 g Cheese, edamame

  • pieces Oil, plant, sunflower

Testo za palačinke

  • 115 g Flour, Wheat, bread flour

  • 0.25 teaspoons Salt, table

  • 1 piece Egg, fresh

  • 285 ml Milk, whole milk

Zelenjavni nadev

  • 400 g Eggplant, raw

  • 1 teaspoon Salt, table

  • 1 piece Onion, raw

  • 2 pod Garlic, fresh

  • 1 piece Bell pepper, red, fresh

  • 4 pieces Tomato, red

  • 160 g Corn, yellow, in brine

  • 2 spoons Oil, vegetable oil, canola

  • 1 pinch Spices, pepper, black

Steps

  1. Sift the flour into a bowl and mix it with salt. In another bowl, whisk the egg with a hand whisk and mix it with milk. Add the flour spoon by spoon and mix continuously to obtain a smooth batter without lumps. Let the prepared batter rest for about 40 minutes.

  2. While the batter is resting, prepare the zucchini. First, clean them, wash them, and cut them into cubes. Place the cubes in a colander and sprinkle with salt. Place the colander on a plate and let it sit for 30 minutes.

  3. Peel and finely chop the onion and garlic. Wash the bell pepper, clean it (remove the stem and seeds), and cut it into small pieces. Wash the tomatoes, remove the seeds, and cut them into small pieces. Rinse the zucchini under cold water, drain well, and dry with paper towels.

  4. Heat oil in a pan and sauté the onion until soft. Add the red bell pepper, tomato, and zucchini. Season to taste and cook over moderate heat for about 20 minutes or until almost all the liquid evaporates. Stir the vegetables several times while cooking.

  5. Meanwhile, cook the pancakes. Place a pancake pan on the stove and heat it well. Pour a little oil into the heated pan and spread it around. Then, pour enough batter into the pan to thinly cover the bottom. When the pancake is cooked on one side, carefully flip it with a spatula and cook the other side. Place the cooked pancake on a warmed plate and cover it to keep it warm. Repeat the process until all the pancakes are cooked.

  6. Drain the canned corn in a colander, rinse under running water, and drain well. Mix the corn into the vegetable filling and remove the pan from the heat. Taste the filling and season with salt if needed.

  7. Preheat the oven to 180 degrees Celsius. Fill the cooked pancakes with the prepared filling and roll them up. Place the rolls in a greased baking dish. Sprinkle grated cheese on top and bake in the preheated oven just until the cheese melts and turns golden brown.

Nutrition Information (Per 100g)

  • Calories: 85.92 kcal
  • Fat: 2.84 g
    • Saturated Fat: 0.88 g
  • Carbohydrates: 10.6 g
    • Sugars: 1.89 g
  • Protein: 2.84 g
  • Fiber: 1.58 g