Lunch / Main
Everyone's got things that they remember from their youth. This is one of those dishes I remember and love from the 80s! You can fry these, freeze and then cook from frozen in the air-fryer or oven for fantastic fast food :)
This recipe makes 4 pancakes.
For 1 pancake, without the filling: 317 Calories / 2.6g Carbs / 18.8g Protein / 24.4g Fat
For 1 pancake, with the filling: 442 Calories / 3.8g Carbs / 3.8g Carbs / 28.2g Protein / 33.5g Fat
1 Medium / Large Egg
35g Milled Linseed
1/2 tsp Baking Powder
3 Large Eggs
150g Mozzarella Ball or Block, or Paneer
30g Grated Mozzarella
30g Grated Cheddar Cheese
40g/ml Milk of your choice (I used lactose free milk)
Seasoning to taste
20g Coconut Flour
2 Medium / Large Eggs
Breadcrumbs (see above)
30g Butter (for frying)
90 second bread for breadcrumbs:
Pancake crumbs (for construction):
Part 1 - Breadcrumbs
Put all the breadcrumb ingredients in a bowl and mix.
Microwave for 60-90 seconds or until completely cooked.
Then slice the bread thinly and toast it.
Allow to cool completely before blitzing in a nutri-bullet to create crumbs. You could also crumble the bread in a plastic bag.
Part 2 - Pancakes
Drain the water off the cheese.
Blitz he cheese in a food processor / nutri-bullet, add the eggs and blend again. If you're using a small blender like the bullet, you may need to divide the mix into 2 or 3 and blend each part separately.
Heat a good non-stick pan or crepe pan on a low-medium heat.
You're making 4 pancakes - these need to be about 16 -18cm diameter and fried for about 2 minutes on the first side and 1 minute on second side.
Part 3 - Filling
Add all the ingredients to a small non-stick saucepan.
Heat up, continuously stirring until all the cheese has melted and everything is nicely combined - the texture should be like a thick creamy sauce. You can add a little more mozzarella to thicken.
Part 4 - Construction
Lay out the four pancakes and divide the filling between them.
Add the coconut flour to one dish, whisk the eggs in another dish, and add your breadcrumbs to a third.
Paint all the way round the edge of each pancake with whisked egg and fold in half, gently pushing the edges together.
Gently coat a pancake with the coconut flour on both sides. Then coat both sides with egg.
Finally, dip and coat the pancake in the breadcrumbs.
Set to one side and repeat with the other 3 pancakes.
Melt your butter a frying pan and depending on how big the pan is, cook one or two at a time until crispy - it takes about 2 minutes on each side.
Nutrition per serving
Calories 442, Carbs (net) 3.8 grams, Protein 28.2 grams, Fat 33.5 grams
- Choosing a selection results in a full page refresh.
- Press the space key then arrow keys to make a selection.