Baked Ratatouille Pancakes in White Sauce
by Tarla Dalal

Ratatouille is a traditional stewed vegetable dish of French origin. It almost always features brinjals along with an assortment of other veggies like tomatoes and onions. Ratatouille Pancakes are basically pancakes stuffed with ratatouille.

Here, the plot gets even more exciting – as we have topped the stuffed pancakes with white sauce, garnished it with cheese and baked the whole arrangement till the cheese melts, and the flavour and aroma of the dish intensifies. Serve the Baked Ratatouille Pancakes in White Sauce immediately on preparation to enjoy the succulence of this dish.

Baked Ratatouille Pancakes in White Sauce

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Baked Ratatouille Pancakes in White Sauce recipe - How to make Baked Ratatouille Pancakes in White Sauce

For The Pancakes
1/3 cup plain flour (maida)
1/3 cup cornflour
1/3 cup milk
2 tsp melted butter
salt to taste
melted butter for cooking

For The Ratatouille Stuffing
1 tbsp oil
1 tsp finely chopped green chillies
1/2 cup finely chopped onions
1/2 cup finely chopped tomatoes
1/2 tsp chilli powder
1 1/2 cups peeled and chopped brinjals (baingan / eggplant)
1/2 cup boiled green peas
salt to taste

For The Baking
1 1/2 cups white sauce
1/2 cup grated processed cheese

Method
For the pancakes

Combine all the ingredients along with approx. 5 tbsp of water in a deep bowl and mix well till no lumps remain to make a batter of pouring consistency.
Pour ¼ cup of the batter on a greased non-stick tava (griddle) and rotate in a circular motion to get a 100 mm. (4”) diameter thin circle.
When the pancake begins to peel off, turn the pancake around and cook on the other side till light golden brown spots appear.
Repeat steps 2 and 3 to make 3 more pancakes. Keep aside.

For the ratatouille stuffing

Heat the oil in a broad non-stick pan, add the green chillies and onions and sauté on a medium flame for 1 minute.
Add the tomatoes and chilli powder, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
Add the brinjal, green peas, salt and 2 tbsp of water, mix well and cover with a lid and cook on a medium flame for 8 minutes, while stirring occasionally. Keep aside.

How to proceed

Divide the ratatouille stuffing into 4 equal portions. Keep aside.
Place a pancake on a clean, dry surface, put a portion of the ratatouille stuffing in the centre and roll it up tightly.
Repeat step 2 to stuff 3 more pancakes.
Pour ¼ cup of white sauce evenly on a baking dish, put the stuffed pancakes.
Top it with the remaining 1¼ cups of white sauce and sprinkle cheese evenly over it.
Bake in a pre-heated oven at 200°c (400°f) for 15 minutes.
Serve immediately.

Nutrient values per serving

Energy	267 cal
Protein	8.4 g
Carbohydrates	23.3 g
Fiber	4.2 g
Fat	13.9 g
Cholesterol	0 mg
Vitamin A	406.1 mcg
Vitamin B1	0.2 mg
Vitamin B2	0.2 mg
Vitamin B3	1.6 mg
Vitamin C	10.3 mg
Folic Acid	43.6 mcg
Calcium	251.1 mg
Iron	1.7 mg
Magnesium	0 mg
Phosphorus	0 mg
Sodium	61.4 mg
Potassium	217.4 mg
Zinc	0.3 mg