We continue the run up to Christmas with a variety of vegetarian recipes from the Vegetarian Society. I will release two every week on Tuesdays and Thursdays. I would also like to post pictures of the result – so if you make this recipe send me the pictures of your results and I will post on each page (I will do the same).
Today I bring you….
These filled buckwheat pancakes make a luxurious starter.
Preparation: 10 mins
Cooking: 25 mins
Can be vegan*, Gluten-free, Wheat-free
For the pancakes:
- 100g buckwheat flour*
- 300ml milk or soya milk
- ½ tsp paprika
- 1 tbsp vegetable oil (and some extra for frying)
For the filling:
- 1 tbsp vegetable oil
- 300g mushrooms, sliced
- 2 cloves garlic, chopped
- 40g walnuts, chopped
- 100g vegetarian or vegan cream cheese
- 100ml single cream or soya cream
- 1 tsp Dijon mustard
- 1 tsp fresh thyme leaves, chopped
- Salt and pepper
- 100g vegetarian Cheshire cheese or vegan cheese, crumbled or grated
- Mango chutney and/or cranberry sauce
- Small side salad (optional)
- To make the pancake batter, whisk the buckwheat flour, milk or soya milk*, paprika and vegetable oil together and set to one side. Preheat the oven on its lowest setting.
- To prepare the filling, fry the mushrooms in the oil for 5 minutes, then add the remaining filling ingredients and cook for another 5 minutes. Season to taste and keep warm.
- To make the pancakes, heat a little oil in a medium non-stick frying pan. Add a quarter of the batter and cook the pancake for around 2 minutes on each side, until set and lightly golden brown. Slide the pancake out of the pan and fold the edges in to create a square shape with the centre exposed. Place the pancake on a baking sheet, cover with foil or greaseproof paper, and keep warm in the oven. Repeat with the rest of the batter.
- To serve, place each pancake on a warm plate. Unfold the edges, place a quarter of the filling in the centre, then refold. Sprinkle with the extra cheese* and add a dollop of mango chutney or cranberry sauce, and a side salad if you like.
*Gluten-free buckwheat flour is available in most supermarkets.
Energy: 587 kcals Protein: 20g Carbohydrate: 40g Of which sugars: 21g Fat: 37g Of which saturates: 13.5g Fibre: 7.5g Salt: 1.4g
Visit vegsoc.org/christmas to find the recipes for these fabulous Festive Flavours. Plus there are tips on storing and freezing these dishes so you can be prepared. Or if you prefer to hang-up your apron and take the weight off your feet at Christmas then you’ll be able to get the low down on the favourite ready-made veggie products available in the shops this Christmas.