These smoky, savoury pancakes are great for a pancake day brunch!
Bacon, Leek + Cheese Stuffed Pancakes
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Bacon, Leek + Cheese Stuffed Pancakes
Rated 5.0 stars by 1 users
Author:
Ellie Brown
These baked, enchilada-style pancakes are the perfect mix of savoury flavours for brunch or dinner on these cold winter days.
Ingredients
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170g Plain Flour
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2 tbsp Sunflower Oil
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150ml Vegan Milk
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1 tsp Dried Herbs
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1 Jar Sour Creme + Chive Spread
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1 Packet Vegan Bacon
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2 Leeks, chopped
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1 Clove Garlic, chopped
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Vegan single cream
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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.