These smoky, savoury pancakes are great for a pancake day brunch!
Bacon, Leek + Cheese Stuffed Pancakes
Bacon, Leek + Cheese Stuffed Pancakes
Ellie Brown
These baked, enchilada-style pancakes are the perfect mix of savoury flavours for brunch or dinner on these cold winter days.
Ingredients
170g Plain Flour
2 tbsp Sunflower Oil
150ml Vegan Milk
1 tsp Dried Herbs
1 Jar Sour Creme + Chive Spread
1 Packet Vegan Bacon
2 Leeks, chopped
1 Clove Garlic, chopped
Vegan single cream
talian Style Cheese
Directions
Cook the bacon until crispy and set aside.
Sauté the leeks in the bacon pan until soft. Add the garlic and Sour Creme + Chive Spread. Stir and cook through for a minute, then set aside to cool slightly.
To make the pancakes add the flour, dried herbs, milk and sunflower oil to a bowl and whisk until smooth.
Heat a frying pan with a little oil, add a ladle of batter to the pan. Cook on both sides until lightly golden. Repeat until all the batter is used.
To assemble: spoon a generous helping of the cheesy leek mixture in the centre of a pancake, sprinkle with bacon and roll up into a cylinder. Place in an oven proof dish and repeat with the rest of the pancakes.
Drizzle the cream over the pancakes and sprinkle with Italian Style cheese before placing under a hot grill until bubbling and golden.