Sausage and Bean Crispy Pancakes
Ingredients
Pancake batter
- 100ml milk
- 30g plain flour
- 2 eggs
- pinch of sea salt
- white pepper to taste
- splash of cold water (up to 2 tablespoons)
Filling
- baked beans
- vegetarian sausages
- 30g extra mature cheddar cheese
Coating
- beaten egg
- breadcrumbs
Additional
- rapeseed oil for spraying
- chilli and garlic sauce for serving
Preparation
Prepare the pancake batter by adding the ingredients in the specified order.
Cook the batter in a single egg pan to make 6 thick pancakes, only on one side.
Slice the vegetarian sausages and cube the cheddar cheese for the filling.
Place a little filling slightly off center on each pancake, fold over the opposite side, and stick the edges together.
Bake the filled pancakes for 5 minutes to seal them.
Allow the pancakes to cool.
Coat the cooled pancakes with beaten egg and then breadcrumbs.
Spray with rapeseed oil and bake for 15 minutes at 190°C.
Serve with chilli and garlic sauce.
Tips
Beat the flour directly into the milk to avoid lumps.
This batter makes 6 pancakes when cooked as described.
