A simple and delicious recipe for Cheese and Broccoli Pancakes
2 cups cake flour
2 tsp baking powder
2.5 cups of milk
½ cup melted butter
½ tsp salt
2 tsps dry origanum
4 cups broccoli florets – steamed until soft but firm
250ml cheddar cheese, grated
500ml All Gold Tomato & Herb Pasta Sauce
4 tsp fresh basil, chopped
Combine all ingredients and mix well. Place a little mixture into a greased heated pan and allow the surface to bubble. When surface is filled with bubbles, flip the pancake and cook the other side. Repeat until all the mixture is done
Combine steamed broccoli florets and cheddar cheese together. Season with salt and pepper.
Heat sauce and basil together until hot.
Putting your pancake together:
Place broccoli and cheese mixture into the centre of the pancake, top with tomato sauce and roll up. Can be served hot or cold. To heat place rolled pancakes onto a baking tray and grill until cheese melts. Serve immediately.
Chef’s tip: For a bake, lay the filled pancakes in an oven dish and top with extra béchamel sauce and grated cheese! Bake in the oven until heated through. Serve with a salad.