Whoa. It has been a long time since I have been able to do a post for The Kids Cook Monday. Not that we haven’t been cooking but since our last post our family has moved 1000 kilometres up the coast of Queensland. We are now renting a home and we also had trouble getting connected to the internet so I am only now getting a chance to reorganise the blogging side of my life.
Bear and Bee absolutely love pancakes and it is our go to dish for weekend breakfasts. Vegie Pancake Parcels combines the girls love of pancakes with my desire for us a family to eat at least 1 vegetarian meal a week. And breakfast for dinner is always a good thing.
You may notice that there aren’t a lot of photos of Bear (or Bee) helping to cook this recipe. Sometimes that happens. Bear was happy to help at the start but then got distracted by something Bee was doing. Normally Bear loves to help make the pancake batter. But not tonight. And that’s okay.
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| Bear chopping mushrooms. Love the concentrating look. |
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| Bear grating zucchini. |
Vegetable Pancake Parcels
Serves 4Download the printable recipe card for this recipe here.
Ingredients
1 1/4 cups plain flour
3/4 cup milk
2 eggs
20g butter, melted
a little extra butter, or canola oil spray, for greasing baking dish
3/4 cup béchamel sauce (I used a store bought bottled one for this recipe)
3/4 cup grated cheese
Filling
20g butter
2 medium potatoes, peeled, cut into 1cm pieces
200g sweet potato, peeled, cut into 1 cm pieces
1 medium zucchini, grated
1 medium carrot, grated
1/2 cup chicken stock
1/2 cup tomato passata
Directions
1. To make filling. Melt butter in a large frying pan over medium-high heat. Add potato and sweet potato and cook until lightly browned.
2. Add zucchini and carrot and cook for 3 minutes, stirring every now and then.
3. Add stock and passata and bring to the boil. Reduce heat to medium and allow to simmer uncovered for 10 minutes or until vegetables are tender. Remove from heat and allow to cool while making pancakes.
4. Preheat oven to 180o Celsius. Grease a large (20cm x 30cm) ovenproof baking dish.
5. To make pancakes. Place flour in a medium sized bowl. Whisk milk and eggs in a jug. Add milk mixture to flour and whisk until smooth.
6. Heat a medium sized frying pan over medium heat. Brush with a little of the melted butter.
7. Pour approximately 1/4 cup of pancake batter into pan and swirl to cover base.
8. Cook for 2 to 3 minutes or until bubbles start to appear on surface of pancakes. Turn pancakes over and cook for a further 2 minutes. Transfer to a plate.
9. Repeat with remaining batter.
10. Place 1 pancake on a chopping board or other flat surface. Top with 1/4 cup of filling. Roll pancake up and place in baking dish. You may like to fold the sides in as you are rolling the pancakes to help keep the filling in.
11. Repeat with remaining pancakes and filling.
12. Spoon the béchamel sauce over the parcels and sprinkle with grated cheese.
13. Bake for 10 minutes.
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