Pesto Pancakes Food

PESTO PANCAKES

Pesto Pancakes image

This recipe came to me in a dream so I made it and it tasted pretty good. Pepper Jack cheese works well in this, too.

Provided by pfchungs

Categories Breakfast and Brunch Pancake Recipes

Time 20m

Yield 4

Number Of Ingredients 4

Ingredients

¾ cup baking mix (such as Bisquick ®), or as needed
⅓ cup water, or as needed
1 (8 ounce) package Cheddar cheese, shredded
5 teaspoons prepared pesto

Steps:

Heat a greased griddle until drops of water sprinkled on it evaporate noisily.
Stir baking mix, water, Cheddar cheese, and pesto together in a bowl to form a batter; adjust amount of baking mix and water according to your preference.
Pour 1/4 cup batter onto the griddle. Cook until bubbles begin to form on top, 2 to 3 minutes; turn and cook second side to a golden brown color, another 2 to 3 minutes. Repeat until all batter is used.

Nutrition Facts : Calories 349.8 calories, Carbohydrate 15 g, Cholesterol 60.9 mg, Fat 24.9 g, Fiber 0.6 g, Protein 16.7 g, SaturatedFat 13.5 g, Sodium 681.3 mg, Sugar 0.7 g

CHICKEN & PESTO ROLL-UPS

Chicken & pesto roll-ups image

If you're sick of pasta and potatoes, try these cheesy chicken pancakes - ideal for a family supper

Provided by Good Food team

Categories Dinner, Main course

Time 1h

Number Of Ingredients 9

Ingredients

25g butter
25g plain flour
600ml milk
50g grated fresh parmesan
100g gruyère
6 tbsp pesto
8 pancakes (see recipe link below)
2 cooked skinless, boneless chicken breasts , shredded
285g jar artichoke hearts in oil, drained and quartered if necessary

Steps:

Preheat the oven to 200C/gas 6/fan 180C. Put the butter, flour and milk in a pan and whisk over a medium heat until the mixture boils and thickens. Reduce the heat and simmer for 5 minutes. Remove from the heat, stir in the Parmesan and half the gruyère and season with salt and ground black pepper.
Pour one third of the sauce into a bowl and stir in the pesto. Lay out the pancakes and spoon a dollop of sauce in the centre of each one. Top with the chicken and artichokes then fold in the sides of the pancakes and roll them up.
Arrange the pancakes in a single layer in a buttered large shallow baking dish (about 25 x 30cm) and pour over the remaining sauce. Scatter with the rest of the gruyère. (If making ahead, cool, cover and chill for up to a day, or freeze for up to a month.)
Bake, uncovered, for 30 minutes until the sauce is bubbling and golden. Serve with a green salad.

Nutrition Facts : Calories 730 calories, Fat 44 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 38 grams carbohydrates, Fiber 2 grams fiber, Protein 48 grams protein, Sodium 2.08 milligram of sodium

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