Tomato & Chard Pancake Bake

Ingredients: 1 onion diced, 300g chard shredded, half a yellow pepper (capsicum) cut into strips, 400g tin of plum tomatoes, 1 small sweet potato (150g) finely sliced (using a julienne slice if possible or failing that a peeler will do), 50g of hard cheese grated, pancakes made as per previous recipe, olive oil, clove of garlic and fresh basil.

Method: Place olive oil in medium heat frying pan or wok and fry onion until softened.  Add chard stirring.  Add tin of tomatoes, using wooden spatula to break up. Add sweet potato and then yellow pepper.  Cook for about 10 minutes until all ingredients are done to your taste before adding garlic and stirring torn basil through.  Take one pancake and spread some of the tomato sauce into the middle before rolling up and placing in an ovenproof dish.  Keep repeating until all pancakes have been used, reserving a little sauce.  Pour the remaining sauce on top of pancakes and cover in grated cheese.  Put dish under a hot grill until cheese bubbles and pancakes crisp up. 

Ethan really enjoys this and the tomato sauce tastes surprisingly sweet.     

Pancakes

Ingredients:
110g Plain (All Purpose) Flour, 200ml Whole (Full Fat) Milk, 80ml Water, 2 Free Range Eggs,

Grease a non stick frying pan with vegetable oil and once it is very hot add some batter.  You'll need to experiment a bit to work out the best quantity of pancake mix for the thickness of the batter, the size of the pan and the thickness of the pancake you like. Immediately tip the pan from side to side to get the pancake mix to evenly coat the base of the pan.  Keep the pan on medium heat. If the pan is hot enough, the pancake should take just 30-40 seconds to cook.  Flip the pancake (I do this with a spatula, safer and less chance of problems!) and cook the other side for around 20 seconds or so. Repeat process until you have used all the batter up. 

Pancake Lasagne

Makes enough for 3 adult portions and 2 baby ones

Ingredients:
For the pancake batter: 110g Plain (All Purpose) Flour, 200ml Whole (Full Fat) Milk, 80ml Water, 2 Free Range Eggs,

Cheese Sauce: 25g Unsalted Butter, 25g Plain Flour, 200ml Whole Milk, 50g Grated Cheese.

1 Carrot (75g), 75g Chard, 100g Cabbage, 100g Cauliflower, 100g Passata, Grated Cheese to top, Bunch of Fresh Basil, Vegetable oil for frying.

First mix together ingredients for pancake batter and leave to cool in fridge.
Chop carrot into thin sticks and cauliflower into trees and stir fry for a few minutes.  Shred cabbage and chard and add to pan cooking for a few more minutes until just cooked.
Grease a non stick frying pan with vegetable oil and once it is very hot add some batter.  You'll need to experiment a bit to work out the best quantity of pancake mix for the thickness of the batter, the size of the pan and the thickness of the pancake you like. Immediately tip the pan from side to side to get the pancake mix to evenly coat the base of the pan.  Keep the pan on medium heat. If the pan is hot enough, the pancake should take just 30-40 seconds to cook.  Flip the pancake (I do this with a spatula, safer and less chance of problems!) and cook the other side for around 20 seconds or so. Repeat process until you have used all the batter up.  Set pancakes aside whilst you make cheese sauce.
Place butter in a saucepan over a high heat, add flour and mix together to form a paste.  Slowly add milk stirring continuously and then add cheese.  Keep stirring until a thick sauce is formed and remove from heat. 
Add stir fried vegetables to cheese sauce. 
Put two pancakes (depending how many you have got from your batter) in bottom of lasagne or casserole dish, add a layer of cheesy vegetables, then a layer of pancakes, then some passata and torn basil leaves.  Repeat the process finishing with a sprinkling of basil and cheese on the top layer of passata.