Pepper and Tomato Pancakes Recipe

Summary

Preparation Time10 MinCooking Time30 Min
Ready In40 MinDifficulty LevelEasy
Health IndexAverageCuisine
CourseMethod
Main IngredientInterest Group

Ingredients

 Wholemeal flour4 Ounce (125 Gram)
 Egg1 Large, beaten
 Egg yolk1
 Milk1⁄4 Pint (150 Milliliter)
 Water1⁄4 Pint (150 Milliliter)
 Melted butter2 Tablespoon
 Butter1 Tablespoon (For Frying)
 Red peppers1 1⁄2 Pound (750 Grams)
 Olive oil2 Tablespoon
 Onion1 , chopped
 Tomatoes3 Pound, skinned, deseeded and chopped (1.5 Kilogram)
 Chopped parsley2 Tablespoon
 Soured cream/Greek yogurt1⁄2 Pint (300 Milliliter)
 Paprika1 Teaspoon
 Salt To Taste
 Pepper To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 2163 Calories from Fat 1186

% Daily Value*

Total Fat 135 g207.1%

Saturated Fat 61.2 g306.1%

Trans Fat 0 g

Cholesterol 630.1 mg

Sodium 844 mg35.2%

Total Carbohydrates 212 g70.6%

Dietary Fiber 49.7 g198.7%

Sugars 86.7 g

Protein 55 g110.6%

Vitamin A 818.2% Vitamin C 1829.1%

Calcium 76.1% Iron 90.4%

*Based on a 2000 Calorie diet

Directions

MAKING
1. For the filling, under a hot grill, place the peppers and turn around until the skin blackens and forms blisters
2. Peel the skin off and run under a stream of cold water; remove the seeds and cut into small pieces
3. In a larrge pan, heat oil and fry onions till soft; add pepper and tomatoes and cook for half an hour without the lid; add parsley and seasoning
4. For the pancakes, in a blender, add all the ingredients and half a teaspoon of salt and blend till smooth
5. In a small frying pan, melt about a teaspoon of butter and pour the exces butter off when it begins to sizzle
6. On high heat, stir the pancake batter nad spoon in about two tablespoons of it, turning it around to cover the base
7. Cook for half a minute on each side till the top is done and under portion is golden
8. Transfer the cooked pancake into a warm plate and make twelve more pancakes
9 Pile all the pancakes on top of each other and interleave with greaseproof paper

SERVING
10. Put a tablespoon of filling on each pancake and roll up
11. Add a dollop of cream or yogurt and sprinkle paprika; serve immediately with salad
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