Name: Savoury Stuffed Pancakes in Roasted Red Bell Pepper Sauce recipe by Drashti Dholakia at BetterButter
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 3
Ingredients: FOR THE SAUCE:; 1 big sized red bell pepper; 1 teaspoon oil + few drops of oil to drizzle on capsicum before roasting; 1-2 garlic cloves, chopped; 1 medium sized onion, chopped; ¼ teaspoon oregano; ¼ teaspoon black pepper powder; ½ teaspoon lemon juice; Salt to taste; For the stuffing:; 1 teaspoon butter; ½ cup parboiled mixed veggies (I have used corn, carrots, french beans & peas); ¼ teaspoon oregano; Salt to taste; For the Pancakes:; ½ cup maida; ½ cup Milk; ¼ teaspoon baking powder; ¼ teaspoon salt; Other ingredients; 1/3 cup grated processed cheese

ABOUT Savoury Stuffed Pancakes in Roasted Red Bell Pepper Sauce RECIPE

A perfect main course dish that you can serve for your Dinner parties and impress your family and friends. Pancakes stuffed with veggies and topped with roasted red bell pepper sauce and cheese, baked to perfection. Team it up with a mocktail, soup and dessert for a complete party menu.

Ingredients Serving: 3

FOR THE SAUCE:
1 big sized red bell pepper
1 teaspoon oil + few drops of oil to drizzle on capsicum before roasting
1-2 garlic cloves, chopped
1 medium sized onion, chopped
¼ teaspoon oregano
¼ teaspoon black pepper powder
½ teaspoon lemon juice
Salt to taste
For the stuffing:
1 teaspoon butter
½ cup parboiled mixed veggies (I have used corn, carrots, french beans & peas)
¼ teaspoon oregano
Salt to taste
For the Pancakes:
½ cup maida
½ cup Milk
¼ teaspoon baking powder
¼ teaspoon salt
Other ingredients
1/3 cup grated processed cheese

Instructions

For the Sauce
Wash bell pepper and dry it with a kitchen towel.
Apply oil on bell pepper. It should be properly coated with oil. Prick it with a fork or knife and roast it directly on gas. Keep on turning with a tong until the skin is completely blackened.
Let it cool down completely. Scrape off the black skin and chop it roughly.
Take in a mixer/blender jar and blend to a smooth paste.
Heat oil in a pan and add chopped garlic and onions. Saute till they become light brown in colour.
Now add capsicum paste and saute for 3-4 minutes. If you find the sauce too thick you may add about a tablespoon of water. Sauce should not be watery.
Add oregano, pepper powder and salt and mix well. Remove from flame and add lemon juice. Set aside.
For the Stuffing
Heat butter in a pan and add par-boiled veggies. Saute for 1-2 minutes.
Add oregano and salt and mix well.
Remove from flame and set aside.
For the Pancakes
In a wide bowl, combine maida, salt, baking powder and milk. Whisk well so that no lumps remain.
Keep the batter aside for 15 minutes.
Heat a non-stick tava and spread few drops of oil on it. Pour the batter with the help of a ladle and spread it evenly just as you spread the dosa batter.
Once it gets cooked on one side, spread few drops of oil on top portion and flip the pancake. Cook evenly on both sides and remove on a plate. Repeat the procedure to make more pancakes.
Assembling:
Pre-heat oven at 180 degrees Celsius for 15 minutes.
Put a spoonful of stuffing in the centre of the pancake. Fold the edges and roll it lightly. Cut it into 2 pieces. Do the same for all the pancakes. Reserve about 1 tablespoon of the stuffing.
In an oven-proof dish, first place the stuffed pancake pieces.
Spread sauce over it. Sprinkle remaining stuffing and grated cheese over them.
Bake at 180 degrees for about 10-12 minutes.
Serve hot. Team it up with a mocktail, soup and dessert for a complete party menu.

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