Recipe: Hot chilli vegetable pancakes

 

This recipe is as quick and easy as it is zippy with crunch and spice. By using premade pancakes (you can keep a package in the freezer) you can literally have these on the table in a quarter of an hour — perfect for midweek meals and last-minute suppers when everyone’s tummy is rumbling. 

By finishing them off in the grill, you can a nice melted cheese topping, as dark and crispy as you like it. It’s also a fun way to sneak vegetables into your diet. 

 

Hot chilli vegetable pancakes

Prep Time5 mins
Cook Time8 mins
Total Time13 mins
Course: Main Course
Cuisine: British
Keyword: easy, Pancake Day, Quick
Servings: 4 people

Ingredients

  • 1 tbsp oil
  • 450 g pack crunchy vegetable stir fry
  • 190 g jar hot chilli pesto
  • 480 g pack 8 pancakes
  • 50 g cheddar cheese grated

Instructions

  • Heat the oil in a frying pan and fry the stir fry mix for 5 minutes. Add the pesto and 100ml water, and cook for 1 minute.
  • Divide the stir fry between the 8 pancakes, roll up and transfer to a heatproof serving dish. Sprinkle over the cheese and place under a preheated grill for 2-3 minutes until golden.

Notes

Recipe and image courtesy of Waitrose & Partners
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