You are here: Home > Course > Starters / Snacks > Indian Pancakes > Pancakes Stuffed with Baked Beans and Vegetables Pancakes Stuffed with Baked Beans and Vegetables by Tarla Dalal Post A comment Add your recipe to below listed cookbooksMy ReceipesHealthy LivingTryFursat MeSwatiPri Cook BookDhivyaChandniLiverShils Tarla RecipesIndira NatrajanFavorite RecipesDevi's Recipe BookFor JyotiIshuAirfryerShilpaSuchi's Recipe BookDharaJeevikaStartersAshi CookingNon-vegetarian Low Calorie RecipesFarihaKalpana AroraLunchMocktailsAg-recipes For The BoysP.s.varmaKaminiDesi Sudha PatelJayalakshmi NarayananPost PregnancyVishuDivi Fresh CookbookShalooTruptiJyoti's CookbookLebaneseSnacksContinental FoodsAlphaPritiContinental FoodHealthy Eating PostnatalChickenVeg DinnerRqBreakfastManju's CookbookRituDhwanitFirelessVista EventsKanikaSnacksRinkuAmmuzMy RecipesHiral MehtaSilkyNavyanshLibo Cook BookFerdousTarla CookbookPregaMaitriDhoklaTababdulrazak@gmail. 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Luscious pancakes are stuffed with a tangy and crunchy mixture of sautéed veggies and baked beans, topped with creamy white sauce and cheese, and baked till the toppings melt and coat the pancakes, resulting in an exotic and praiseworthy creation!Enjoy these pancakes as a One Meal Dinner or to create a meal combo serve with Mexican Minestrone and Mexican Fried Rice . Pancakes Stuffed with Baked Beans and Vegetables recipe - How to make Pancakes Stuffed with Baked Beans and Vegetables Tags Indian Pancakes Casseroles and BakesOne Dish Vegetarian MealsOne Meal DinnerBakedOvenTava Preparation Time: 20 mins Cooking Time: 7 mins Baking Time: 20 minutes Baking Temperature: 200°C (400°F) Total Time: 47 mins 4Makes 4 servings Show me for servings Ingredients For The Pancakes1/4 cup plain flour (maida)1/4 cup cornflour1/3 cup milk1 tsp melted butter a pinch of salt melted butter for cookingFor The Stuffing1 tbsp butter1/2 cup finely chopped onions1/2 cup finely chopped french beans1/4 cup finely chopped carrot1/2 cup baked beans1/2 tsp chilli powder1 tbsp tomato ketchup salt to tasteOther Ingredients1 cup white sauce4 tbsp grated processed cheese Method For the pancakesFor the pancakesCombine all the ingredients along with approx. ¼ cup of water in a deep bowl and mix well till no lumps remain to make a batter of pouring consistency.Pour a spoonful 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 stuffingFor the stuffingHeat the butter in a broad non-stick pan, add the onions and sauté on a medium flame for 1 minute.Add the vegetables and sauté on a medium flame for 2 to 3 minutes.Add the baked beans, chilli powder, tomato ketchup and salt, mix well and cook on a medium flame for 1 minute, while stirring occasionally.Divide the stuffing into 4 equal portions. Keep aside.How to proceedHow to proceedPlace a pancake on a clean, dry surface, place a portion of the stuffing on one end of the pancake, sprinkle ½ tbsp of cheese evenly over it.Fold over it to make a semi-circle.Repeat steps 1 and 2 to stuff 3 more pancakes. Keep aside.Take a flat baking dish, place 4 stuffed pancakes on it, pour the white sauce evenly over it. Finally sprinkle the remaining 2 tbsp of cheese over it.Bake in a pre-heated oven at 200ºc (400ºf) for 15 minutes.Serve immediately. Nutrient values per servingEnergy306 calProtein10 gCarbohydrates30.4 gFiber4.2 gFat14.6 gCholesterol0 mgVitamin A514.4 mcgVitamin B10.2 mgVitamin B20.2 mgVitamin B31.6 mgVitamin C7.8 mgFolic Acid47.1 mcgCalcium299 mgIron1.8 mgMagnesium0 mgPhosphorus0 mgSodium215.2 mgPotassium266.3 mgZinc0.9 mg