PANCAKE CANNELLONI
Give pancakes a savoury twist with this Italian-style meatball, spinach and ricotta filling, topped with gooey mozzarella that's ideal for Shrove Tuesday or everyday dining.
Provided by Miriam Nice
Categories Dinner, Supper
Time 1h
Number Of Ingredients 11
Steps:
- Heat the grill to high and cook the meatballs for 12-15 mins on a baking tray or following pack instructions. Cut each one in half and set aside.
- Tip the spinach into a large colander over the sink. Pour boiling water over to wilt it and leave to drain thoroughly. When cool enough to handle, squeeze out any excess liquid and chop finely. Mix the spinach with the pesto, ricotta, egg and nutmeg, then season to taste.
- Heat oven to 190C/170C fan/gas 5. Pour the passata over the bottom of an ovenproof dish and stir in the garlic. Divide the spinach mixture between the pancakes, spreading it out in a long strip in the centre. Add meatball pieces to each one, then roll the pancake up to seal in the filling. Lay the stuffed pancakes on the passata base and top with the mozzarella. Bake for 30 mins until the cheese is melted and bubbling. Scatter over basil leaves to serve.
Nutrition Facts : Calories 548 calories, Fat 36 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 14 grams sugar, Fiber 4 grams fiber, Protein 28 grams protein, Sodium 2 milligram of sodium
MEATBALL PANCAKES
This is a family recipe from my husband's mother. They made these when food was rationed they are a family favorite for sure.
Provided by Brenda Hatfield-Lautenschlaeger
Categories Turkey
Time 1h15m
Number Of Ingredients 9
Steps:
- 1. Drop spoonful on hot greased griddle when puffed and brown, turn and brown other side.
- 2. Serve immediately, with a mushroom gravy.
- 3. Can be served with potatoes or noodles.
SWEDISH POTATO PANCAKES (RAGGMUNK)
I don't know if this is exactly how gramma made her potato pancakes, as I never got the actual recipe. But I remember grating onion for hers so this is a hybrid of my memory and a basic version from Scandinavia.com. I think a major component missing in the online recipe was baking powder. Also, this can be started the night before by grating the potatoes and then covering them with cold water and refrigerating overnight.
Provided by Tinkerbell
Categories Healthy
Time 26m
Yield 15-20 pancakes, 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Peel, rinse and grate the raw potatoes into a bowl of very cold water. (If you're starting this the night before, cover bowl and refrigerate potatoes in the water til morning.).
- Drain potato shreds in a wire mesh strainer or colander and using your hands, press as much moisture out as possible. Cover with a paper towel and set aside.
- Whisk together flour, baking powder, salt, pepper and one cup of the milk to make a smooth batter.
- Add the grated onion, eggs and remaining milk, if needed to make a slightly thin batter. Whisk until combined.
- Stir the potato shreds into the batter.
- Heat griddle or large frying pan to about 350°F and rub the griddle with a thin coat of canola oil (I use a paper towel to do this & you may need to reapply between each batch).
- When oil is hot, pour 1/4 cupfuls of batter onto the griddle and cook until golden on the bottom. Flip pancake over and cook until golden on that side.
- Serve with sour cream & chives or lingonberry jam.
Nutrition Facts : Calories 342.8, Fat 6.2, SaturatedFat 3, Cholesterol 105.8, Sodium 718.3, Carbohydrate 59, Fiber 4.8, Sugar 1.8, Protein 12.9
MEATBALL PANCAKES
This is an all time favorite of my family and was passed down to my by my mother-in-law which she made for her family during the depression
Provided by blautenschlaeg4
Categories Meat
Time 45m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Beat until light the 3 egg yolks. Then blend in the ground beef, baking poweder, salt, dash of pepper, lemon juice, parsley, and onion mix well; then fold in the 3 egg whites that have been stiffly beat.
- Drop spoonfuls on hot greased griddle when puffed and brown, turn and brown on other side. Serve with mushroom gravy.
Nutrition Facts : Calories 57.9, Fat 3.9, SaturatedFat 1.5, Cholesterol 60, Sodium 132.7, Carbohydrate 0.4, Sugar 0.1, Protein 5
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