Wow… it has been a while since I posted a new recipe here, but this doesn’t mean I stopped cooking. It was just lack of time and being involved in other things.
I’ve already posted a recipe for American pancakes (the ones for breakfast) and now I’ll share with you pancakes the way my mom always make them. Several recipes takes oil in the batter, mas it’s not necessary and here is the proof. This batter is very light and you can use any filling you like: mince beef, chicken, ham and cheese, hearts of palm, etc. Use your criativity!! The pancakes with tomato sauce and cheese on the top is the tradicional way (at least in Brazil), but try them with this bechamel sauce as well. It gives a special touch to the recipe 😉
Batter (yield approx. 14 pancakes)
- 2 eggs
- 2 cups of milk
- 2 cup of plain flour
- 1 pinch of salt
Mince Beef Filling
- 500 g of mince beef
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 10 pitted green olives, chopped
- 1 tablespoon of tomato pureé
- 1/2 tablespoon of Worcestershire sauce (optional)
- salt and pepper to taste
- 2 tablespoons butter
- 2 tablespoons plain flour
- 500 ml whole milk
- 150ml double cream
- salt and nutmeg to taste
- 1 jar of your favorite tomato sauce
- Grated muzzarela or any other grated cheese you like
- Batter: blend all the ingredients in a blender.
- Grease a nonstick frying pan using one a little bit of oil and paper towel. Heat the frying pan.
- Fry the batter in small batches, just enough to make very thin pancakes. Set them aside.
- Filling: fry the mince beef with a little bit of oil. When it’s cooked, add the onions and garlic for cook for few more minutes, just until the onions are cooked. Add the remaining ingredients and season with salt and pepper.
- Bechamel Sauce: Melt the butter, add the flour and stir it making a roux. Add the milk slowly and whisk constantly. Bring it to a boil and wait until it thickens. Season with salt and nutmeg. Add the double cream and mix until everything is well combined.
- Add the filling to each pancake and roll it, then arrange them in a pyrex.
- Cover with tomato sauce, bechamel sauce, and sprinkle the cheese on top.
- Put in a pre heated oven for about 10min just to melt the cheese.