Ratatouille Pancakes -

Ratatouille Pancakes

These pancakes are made slightly thicker than usual to hold the juicy vegetable filling. By using cooking spray, you can control the amount of fat you are using and keep it to a minimum.

Ingredients

75g/3oz/⅔ cup plain flour
Pinch of salt
25g/1oz/¼ cup medium oatmeal
1 egg
300ml/½ pint/1¼ cups skimmed milk
Non-stick cooking spray
Mixed salad, to serve

For the filling

1 large aubergine, cut into 2.5cm/1in cubes
1 garlic clove, crushed
2 medium courgettes, sliced
1 green pepper, seeded and sliced
1 red pepper, seeded and sliced
75ml/5 tbsp vegetable stock
200g/7oz can chopped tomatoes
5ml/1 tsp corn flour
Salt and black pepper

Details

Serves: 4

Method

Sift the flour and a pinch of salt into a bowl. Stir in the oatmeal. Make a well in the centre, add the egg and half the milk and mix to a smooth batter. Gradually beat in the remaining milk. Cover the bowl and leave to stand for 30 minutes.

Spray an 18cm/7in heavy-based frying pan with cooking spray. Heat the pan, then pour in just enough bat­ter to cover the base of the pan thinly. Cook for 2-3 minutes, until the under­side is golden brown. Flip over and cook for a further 1-2 minutes.

Slide the pancake out on to a plate lined with non-stick baking paper. Stack the other pancakes on top as they are made, interleaving each with non­stick baking paper. Keep warm.

For the filling, put the aubergine in a colander and sprinkle well with salt. Leave to stand on a plate for 30 minutes. Rinse thoroughly and drain well.

Put the garlic clove, courgettes, peppers, stock and tomatoes into a large saucepan. Simmer uncovered, stirring occasionally, for 10 minutes. Add the aubergine and cook for a further 15 minutes. Blend the cornflour with 10ml/2 tsp water and stir into the saucepan. Simmer for 2 minutes. Season to taste.

Spoon some of the ratatouille mixture into the middle of each pancake. Fold each one in half, then in half again to make a cone shape. Serve hot with a mixed salad.

COOK'S TIP:- Adding oatmeal to the batter mixture adds flavour, colour and texture to the cooked pancakes. If you like, wholemeal flour may be used in place of white flour to add extra fibre and flavour too.

NUTRITION NOTES Per portion:- Energy 182Kcals/767kj, Protein 9.36g, Fat 3.07g, Saturated Fat 0.62g, Fibre 4.73g

Related food category:

• Vegetable and Vegetarian Dishes