All Simple Vegetable Recipes

Provencal Pancakes

Provencal Pancakes

Preparation time: 15 minutes, plus chilling
Cooking time: 50 minutes

Makes 12

  • 50 g (2 oz) buckwheat flour

  • 50 g (2 oz) plain flour

  • Salt

  • 1 egg, beaten

  • 300 ml (1/2 pint) milk

  • 1 tablespoon vegetable oil

  • Grated vegetarian Parmesan cheese, to serve


  • 2 tablespoons olive oil

  • 1 onion, chopped

  • 2 garlic cloves, crushed

  • 1 small aubergine, chopped

  • 1 green or red pepper, cored, deseeded and chopped

  • 4 large tomatoes, skinned and chopped

  • 1 tablespoon tomato puree

  • Salt and pepper

  1. To make the batter, sift the buck wheat flour, plain flour and salt into a mixing bowl. Make a well in the center and add the egg and half the milk. Beat the liquid ingredients with a wooden spoon to mix, then gradually draw in the flour, stirring well. When the mixture is smooth, stir in the remaining milk. Cover and chill for 1-2 hours.

  2. Lightly oil a 15 cm (6 inch) omelet pan and set over a medium heat. Pour in about 3 tablespoons of the batter and tilt and rotate the pan to coat the base evenly, then tip out any excess batter. Cook for 30-45 seconds until the pancake is just set and the underside is golden brown. Loosen the edge with a palette knife and turn or flip the pancake over. Cook the other side for 30 seconds, then slide out of the pan. Cook the remaining pancakes in the same way.

  3. To make the filling, heat the oil in a frying pan and gently fry the onion until soft. Add the garlic, aubergines and pepper and stir-fry for 10 minutes.

  4. Add the tomatoes and tomato puree, cover and cook for 15 minutes. Season to taste. Fill, roll and serve the pancakes at once, sprinkled with the Parmesan.

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