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Cheesy Tomato & Yellow Pepper Pancakes

November 9, 2011


So this is it. My first recipe. My first foray into the world of enticing vegetarian food, that also happens to be gluten free. I should choose something wild and attention grabbing, shouldn’t I? Eh? Eh??

I’m not gunna.

One of the first things I thought when I discovered my girlfriend was a coeliac was “ohhhh … bread!”

So I should write a recipe for bread, then, right?

I’m not gunna. Because, frankly, at this stage of the game, I have found precisely ONE gluten free bread that wasn’t a disappointing experience. It’s a rustic roll made by Delice de France, which we ate at Haughton Park Farm in Nottinghamshire and haven’t seen anywhere since. I’d order the poxy things online if I could, but I think you can only order as a retailer. And I’m not opening my own bakery just so Yesh can have some bloody rolls.

So, like, what then, yeah? Something simple, something happy, but something that still makes people go “ahhhh … how nice!”

So, stuffed pancakes it is! If you’re looking for an alternative to choking down a gluten free sandwich, you can’t do better than a cake of pan. And, unlike attempting anything you need to roll out – which, in the gluten free world is a frickin’ NIGHTMARE – this just calls for batter. In the world of gluten free, liquid is good. Oh yes, my friends. Batter is poured straight into the pan, which means you don’t have to worry about it falling apart before you can actually get it to the frying pan, so there’s no howling, cursing or crying*, and the end result is bloody tasty.

I made these with soya milk, because Yesh avoids cow juice – but I think the slightly nutty flavour really adds some interest to a savoury pancake. But if you don’t like it, you fussy bastards, just use semi-skimmed.

These are not they, but they look similar. Copyright goes to Glutafin


For the Pancakes

100g brown rice flour

40g cornflour

2 eggs

Approx. 200ml soya milk  (or semi skimmed juice of a cow)

Knob of butter/1tbsp oil

Pinch o’ salt

For the Filling

2 tomatoes, chopped

2 tsp capers

Handful fresh basil, chopped (or 1tsp dried)

1 pepper, the colour of your choice, chopped in 2cm pieces

100g cheddar cheese, grated

The Method

  1. Mix the flours together in a deep bowl, with the salt and eggs
  2. Add the milk gradually, beating it until you have the batter to your preferred consistency. I like mine to be quite thick, so the consistency of double cream is about right.
  3. Leave to rest for 30 minutes, if you wanna. Meanwhile, throw the chopped pepper in a frying pan with a dash of olive oil and fry til they start to go soft. Then add the tomatoes and capers and cook for another minute or so. Add the basil at the last, and take it off the heat.
  4.  Melt the butter or oil in a clean frying pan until a tester drop of batter sizzles in a very satisfying manner.
  5. Pour a ladle of batter into the centre of the pan. When it starts to set in the correct shape, you can shake the pan to keep the pancake from sticking. Or use a fish slice.
  6. Turn, or, if you’re feeling fancy-pants show-off,  flip the ‘cake and cook on the other side. While doing so, put a line of the mixture down the middle of the cooked side, add some grated cheese, and – when it’s ready – fold the cake over so it forms a neat half-circle with goodness within. You can add some more grated cheese on top if you like. Why not? Go crazy.
  7. Keep each pancake warm in the oven as you cook the next one, repeating the process. This, if you’ve been all rock n roll, also melts the cheese on top.

Et voila. Not exactly gourmet food, but it’s warm, it’s comforting, it’s cheesy – and it can be as full of healthy veg as you can sensibly fit in a pancake.

May you stuff your faces with glee.

*At least, not about the pancakes.

2 Comments leave one →
  1. December 12, 2011 2:37 pm

    i’m going to try these!

    i have to say i love how you’re using capers. i have them and always forget to use them. i am inspired!!

    • Isra permalink*
      January 9, 2012 8:49 am

      Hope you enjoy them. Capers are great wee things – add a salty, juicy bite to so many things. Slightly pickle-esque, but only very gently. I also recommend them as part of Hobz biz zejt – a Maltese open sandwich, but obviously with gluten free bread. Basically, just olive oil, a spread of tomato paste, fresh tomatoes, basil, capers, and salt & pepper. A more delicious sandwich you will never find! (Fish eaters can add flakes of tuna, if they like). YUM!

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