Stuffed pancakes are an ideal use of vegetables and other ingredients. They freeze well and are relatively quick to make. However, like many other recipes I thought they would be difficult to make wheat-free. As usual I was proved wrong and they are straight-forward. What is better is that they are also indistinguishable from the non wheat free version to eat so they add to the list of “things you can make without having to make two lots” which is always good.
First you need to make the pancakes. We use gluten free plain flour and the only thing that we’ve found different is that you have to stir the mixture regularly as it settles.
Ingredients (enough for 10 pancakes)
200grams Gluten Free plain flour
1 tbsp sunflower oil
500 ml milk
Mix all the ingredients together in a bowl and leave to stand for at least one hour. This lets the flour soak into the milk. At the end of the time the flour will probably have settled at the bottom of the bowl and you will have to stir it all up again before cooking the pancakes.
Cook the pancakes in the normal way, a hot frying pan with a little oil or lard. Cook, toss and put on one side to cool with a layer of kitchen paper between the pancakes. Its easier to make the stuffed pancakes when the pancakes have cooled a bit and they will be reheated in the oven with the filling.
To make the pancakes, take a portion of the filling (see below) and fold it into a little “pillow” in the pancake. Then put the pancakes into a tray or square casserole and heat them in the oven at about 180C until they are golden brown and hot all the way through (about 30 minutes).
There are a number of fillings possible, these are ones we have made ourselves but they are a basis from which you can make a large variety of other mixes.
Butternut Squash & Cheese
(Enough for about 4 pancakes)
400grams butternut squash (we peel it)
1 tbsp oil
100ml vegetable stock
50g blue cheese (we use Stilton)
Other optional filling items like sweetcorn, watercress, etc..
Cut up the butternut squash into approximately 1cm cubes and fry in the oil in a pan until they turn a golden colour.
Add the stock and simmer for about 10 minutes at the end of which time strain off the liquid.
Crumble in half of the blue cheese and the other ingredients.
Fold about a quarter of the mixture into each of four pancakes and put them in a square casserole.
Crumble the rest of the cheese over the top and then put them into the oven at about 180C for about 30 minutes or until golden.
Prawn and Sweetcorn
For this you need to make a light white sauce using Gluten-Free plain flour, a little butter, pepper and a little milk. We always make it in the microwave (which is probably wrong) but we find its quick and straightforward.
The sauce needs to be fairly thick so that after you’ve added the sweetcorn and prawns, it can be spooned onto the pancake without running across the surface so that you can fold it together.
2 tbsps plain flour
Heat the butter in a microwave proof dish until it has just melted. Mix the flour into the melted butter and beat until it forms a paste. Add the milk and put it back into the microwave and bring it back to the boil.
Mix the prawns and sweetcorn into the sauce and spoon into the centre of the pancakes folding them to make the pillow. Then put the stuffed pancakes into a casserole and heat them in the oven for about 30 minutes.
If you like, you can top them with cheese or anything else that takes your fancy.