Monday, 10 September 2018

Rach Eats Lunch: Vegetarian Crispy Pancakes

Crispy vegetarian pancakes recipe

Yesterday evening, I learnt I've got a new, highly entertaining skill. You will never guess what I can do. Go on, guess. Oh, okay then, since you're reading this from home, I'll tell you. I can provide rough approximations of measurements, using just my arms. I mean, did you know if you stretch your arms wide open and measure from middle finger to middle finger (LOL), and then transfer that measurement to your height... it's exactly the same? No? Isn't that awesome! Well, I can measure anything up to two metres if you need anything. And I'll be going on Britain's Got Talent next year, thank you very much. I certainly made my family laugh last night, that's for sure.

Anyway - today's recipe is a bit of a pickle as there's two different things to make before it all comes together in delicious fashion. I am currently batch cooking my favourite ragu sauce especially, since I'll be using it in Wednesday's recipe (so look out for it, eh!) - but it's a take on one of my most vivid nineties' food memories - the crispy pancake. You could get them in a variety of flavours but the most popular (and most well known for using something other than beef) was the mince and onion crispy pancake. It was crunchy on the outside (too crunchy, if you overcooked it - goodbye, the roof of my mouth) and brilliantly savoury in the middle. Today's version is a little bit softer but still baked in the oven - I mean, my recipe post it note for the week calls it Baked Pancakes Crispy Mince, so you know you're in for a treat.


(Substitute the pancakes for plain crepes from the shop if you're pushed for time!)

Makes 1

You'll need:
60g plain flour
80ml plain soya milk
1/2 teaspoon salt
1 dash of olive oil
100g tinned chopped tomatoes
60g frozen vegetarian mince
1/4 chopped red onion
1 small handful diced mixed peppers
1 teaspoon each garlic, salt, pepper, lemon juice, brown vinegar, brown sugar
1 large handful salad leaves (as a side)

1. This baby is a recipe of two halves, so start off with the sauce - grab a sauce pan and tip in the tinned tomatoes, onion, peppers, and spices. Bring it up to the boil, give it a stir and then turn it down to low. Pop the saucepan lid on and simmer it for at least twenty minutes. Stir regularly to prevent any sticking. Add water if it dries out!

2. While we wait, we're going to make the pancakes. You could well make these in advance if you're properly organised. Measure out the milk in a jug, and then stir in the flour and a smidge of salt. You might need a teeny bit more soya milk to make it pourable. Next, heat up a frying pan on the stove and add the olive oil - let it sizzle and then pour in the pancake mixture. Make it nice and thin and big enough to cover the pan.

3. After about two minutes or so, use a fish slice to flip the pancake over. If you're like me, the first one will be rubbish! (Just eat it with a bit of lemon and sugar afterwards) Cook it for a further two minutes and slide it onto a plate, allowing it to cool. If you get extra mixture left over, make another pancake!

3. Turn off the pancake hob and take away the frying pan. Now we're going to turn our attention back to the hob and the oven. Preheat the oven to 180℃ and line a baking tray. Pop the pancake(s) on the paper. On the hob, give it a stir up and pour in the frozen vegetarian mince. Stir it up again, turn the temp up to medium and allow the veggie mince to cook for about fifteen to twenty minutes.

4. Once you're happy with the veggie mince, turn the hob off and grab a tablespoon. On half of the pancake on the plate, add the mince, taking care not to put too much on it. Fold the rest of the pancake over the mince mixture. If you've got more pancakes, fill them too.

5. Finally, pop the pancake in the oven for about 10 minutes, just to crisp it up a tad. When you're ready, take it out of the oven and stick it on a plate with a nice salad to serve with. Then... eat!

Oh. Oh my god. I think this was an absolute winner - I loved the combo of yummy ragu and the foil of a plain, puffy pancake wrapped around it - can I wrap everything up in a pancake from now on, please? A perfect September meal all round, I think - you should make it!

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