I am super excited about pancake day tomorrow, and am under no illusion that I will be stuffing my face with a selection of sweet and savoury fillings. The only down side to this is that when I them come to post them pancake day will have been and gone; so I am going back in time and re-blogging the pancake recipe I posted last year. I know this is a bit cop-out but these bad boys are just too good not to share again, and I highly recommend you try this combo out tomorrow!
For the pancakes
– 55g plain flour
– 1 large egg
– Pinch salt
– 100ml milk
– 30ml water (mixed into the milk)
For the bolognaise
– Homemade bolognaise sauce or………………………………..
– 7 meat balls (see this recipe)
– 1 clove garlic – crushed
– 1 red onion – finely chopped
– 1 400g chopped tomatoes
– 1 tbsp tomato puree
– Baby Spinach leaves
– Grated cheddar cheese
For the béchamel sauce
– 250ml milk
– 1 tbsp corn flour mixed with a splash water to make a paste
– 50g strong cheese, grated – plus extra for topping
To make the pancakes, sieve the flour and the salt into a bowl and make a well in the middle.
Whisk in the eggs and then gradually pour in the milk and water mix until well combined.
Heat a 7inch frying pan to a high temperature and grease with butter.
Use about 2 tbsp worth of mixture for each pancake and tilt the pan so it is totally covered in the mixture.
Cook the pancake for about 30 seconds until cooked on that side and then flip (I chicken out and turn in with a spatula)
Repeat the process so you have 6 pancakes.
In the meantime make the bolognaise by frying the onions in a little olive oil until soft.
Add the garlic and the meatball mince until the mince has browned.
Stir in the tomatoes and the puree and simmer for ten minutes.
To make the béchamel, heat the milk in a saucepan on a medium heat until it is steaming
Make a paste out of the flour and a little water and stir into the milk. Continue to stir until it has thickened and then stir in the cheese and season to taste.
Take one pancake at a time, lay it first with baby spinach leave, then with some grated cheese and then a spoonful of bolognaise (try not to fill it with too much as the pancake with break when you try and roll).
Roll the pancake tight and then place in an oven proof dish.
Repeat this for each pancake and then top with the béchamel and some more grated cheese.
Place under the grill until the cheese has turned golden.
Plate up and enjoy 😀