Pancakes Stuffed with Baked Beans and Vegetables
by Tarla Dalal
The contrasting flavours and textures of the pancake’s stuffing and the white sauce that it is topped with, makes the Pancakes Stuffed with Baked Beans and Vegetables a feast worth many compliments!
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
Preparation Time: Cooking Time: Baking Time: 20 minutes Baking Temperature: 200°C (400°F) Total Time:
Makes 4 servings
For The Pancakes
1/4 cup plain flour (maida)
1/4 cup cornflour
1/3 cup milk
1 tsp melted butter
a pinch of salt
melted butter for cooking
For The Stuffing
1 tbsp butter
1/2 cup finely chopped onions
1/2 cup finely chopped french beans
1/4 cup finely chopped carrot
1/2 cup baked beans
1/2 tsp chilli powder
1 tbsp tomato ketchup
salt to taste
Other Ingredients
1 cup white sauce
4 tbsp grated processed cheese
For the pancakes
- For the pancakes
- Combine 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 stuffing
- For the stuffing
- Heat 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 proceed
- How to proceed
- Place 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.
| Energy | 306 cal |
| Protein | 10 g |
| Carbohydrates | 30.4 g |
| Fiber | 4.2 g |
| Fat | 14.6 g |
| Cholesterol | 0 mg |
| Vitamin A | 514.4 mcg |
| Vitamin B1 | 0.2 mg |
| Vitamin B2 | 0.2 mg |
| Vitamin B3 | 1.6 mg |
| Vitamin C | 7.8 mg |
| Folic Acid | 47.1 mcg |
| Calcium | 299 mg |
| Iron | 1.8 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 215.2 mg |
| Potassium | 266.3 mg |
| Zinc | 0.9 mg |
Soft pancakes with cheesy and creamy baked beans stuffed and baked to perfection.. This is not very difficult.. and does not take much time to make. I prepared this on a Sunday brunch.. and all in my family just loved it.. I will definitely make this recipe again..