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Veggie-Stuffed Savoury Pancakes with Feta Cheese Sauce

Simple British-style savoury pancakes stuffed with a vibrant vegetable mixture, and drizzled with an insanely delicious feta cheese sauce.
5 from 1 vote
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 2
Calories: 687kcal
Author: Becca Heyes

Recipe printed from www.easycheesyvegetarian.com

Ingredients

For the savoury pancakes:

  • 100 g plain flour (~ 2/3 cup)
  • 1 egg
  • 150 ml milk (~ 2/3 cup)
  • Salt
  • Black pepper
  • Spray oil

For the vegetable filling:

  • 1/2 tbsp butter or oil
  • ~ 10 spears asparagus, sliced
  • ~ 10 cherry tomatoes, quartered
  • 75 g sweetcorn kernels (~ 1/3 cup) - I used tinned
  • 1/2 tbsp basil pesto

For the feta cheese sauce:

  • 15 g butter (~ 1 tbsp)
  • 1 tbsp plain flour
  • 150 ml milk (~ 2/3 cup)
  • 50 g cheddar cheese, grated (~ 2/3 cup when grated)
  • 80 g feta cheese, roughly crumbled (~ 2/3 cup when crumbled)
  • Black pepper

Instructions

  • First, make the pancakes. Add the flour to a large bowl, and crack in the egg. Beat the egg into the flour (don't worry if it doesn't combine fully), then add the milk a little at a time, whisking thoroughly. When fully mixed, the batter should be fairly thin, and smooth. Season with a good pinch of salt and pepper.
  • Spray a small frying pan with a little oil or lightly grease with butter, and add a small amount of the pancake batter. Gently swirl the pan to spread the mixture out to give your preferred size of pancake. Depending on how large you make your pancakes, you might end up with 4 or 6 pancakes (2 or 3 pancakes each).
  • Cook the pancake over a low heat for a few minutes, until lightly golden brown underneath. Using a wide, flat spatula, carefully turn the pancake over, and repeat with the other side. Place the cooked pancake on a plate while you repeat with the remaining pancake batter (you may need to re-grease the pan between pancakes).
  • While the pancakes are cooking, prepare the vegetable filling. Heat a little oil in a frying pan, and add the chopped asparagus. Cook for a few minutes over a medium heat, stirring regularly, until slightly soft. Add the quartered cherry tomatoes and sweetcorn kernels, and cook for a couple more minutes. Add the pesto, and mix well to combine. Set aside.
  • To make the feta cheese sauce, melt 1 tbsp butter in a small saucepan, and add the flour. Mix well to form a paste, and cook over a fairly low heat, stirring constantly, for 1 minute. Add the milk a little at a time, mixing well until smooth each time before adding more. When all of the milk has been added, allow the sauce to thicken up a little, then add the grated cheddar cheese, and continue to cook until the cheese has melted. You should have a fairly thick and creamy sauce - if it's too thin, just cook it for a few more minutes, and if it's too thick, add a dash more milk.
  • Add the crumbled feta cheese to the sauce, along with a generous pinch of black pepper. Mix well.
  • When the savoury pancakes are all cooked, serve them with the vegetable filling, topped with the feta cheese sauce.

Notes

You can use whatever vegetables you like for the filling. If you have any leftover vegetables from a previous meal (e.g. leftover roasted vegetables), that will make this dish even quicker to prepare.

Nutrition

Nutrition Facts
Veggie-Stuffed Savoury Pancakes with Feta Cheese Sauce
Amount Per Serving (1 portion)
Calories 687 Calories from Fat 308
% Daily Value*
Fat 34.2g53%
Saturated Fat 20.1g101%
Cholesterol 181mg60%
Sodium 880mg37%
Potassium 851mg24%
Carbohydrates 67.9g23%
Fiber 6.4g26%
Sugar 16g18%
Protein 30.5g61%
* Percent Daily Values are based on a 2000 calorie diet.

Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.