You are here

Pepper And Tomato Pancakes

21st.Century.Chef's picture
Ingredients
  Wholemeal flour 4 Ounce (125 Gram)
  Egg 1 Large, beaten
  Egg yolk 1
  Milk 1⁄4 Pint (150 Milliliter)
  Water 1⁄4 Pint (150 Milliliter)
  Melted butter 2 Tablespoon
  Butter 1 Tablespoon (For Frying)
  Red peppers 1 1⁄2 Pound (750 Grams)
  Olive oil 2 Tablespoon
  Onion 1 , chopped
  Tomatoes 3 Pound, skinned, deseeded and chopped (1.5 Kilogram)
  Chopped parsley 2 Tablespoon
  Soured cream/Greek yogurt 1⁄2 Pint (300 Milliliter)
  Paprika 1 Teaspoon
  Salt To Taste
  Pepper To Taste
Directions

MAKING
1. For the filling, under a hot grill, place the peppers and turn around until the skin blackens and forms blisters
2. Peel the skin off and run under a stream of cold water; remove the seeds and cut into small pieces
3. In a larrge pan, heat oil and fry onions till soft; add pepper and tomatoes and cook for half an hour without the lid; add parsley and seasoning
4. For the pancakes, in a blender, add all the ingredients and half a teaspoon of salt and blend till smooth
5. In a small frying pan, melt about a teaspoon of butter and pour the exces butter off when it begins to sizzle
6. On high heat, stir the pancake batter nad spoon in about two tablespoons of it, turning it around to cover the base
7. Cook for half a minute on each side till the top is done and under portion is golden
8. Transfer the cooked pancake into a warm plate and make twelve more pancakes
9 Pile all the pancakes on top of each other and interleave with greaseproof paper

SERVING
10. Put a tablespoon of filling on each pancake and roll up
11. Add a dollop of cream or yogurt and sprinkle paprika; serve immediately with salad

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Dish: 
Stuffing, Pancake
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Tomato
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
30 Minutes
Ready In: 
40 Minutes

Rate It

Your rating: None
4.223335
Average: 4.2 (15 votes)