Vegetable Stuffed Vegan Pancakes with Maple Syrup
These pancakes are made with oat milk with the addition of flour and oil, simple to make and can be used for sweet or savoury fillings. This recipe makes the most of winter roast root vegetables, with steamed kale and a maple syrup and mustard dressing to finish. Candy beetroot and rainbow carrots make a colourful change.
Makes 6 pancakes
150g plain flour
275ml oat milk
2 tbsp rape seed oil
Salt and black pepper
Rape seed oil for frying
650g mixture of winter root vegetables, such as beetroot, carrots, parsnips, shallots, squash, Jerusalem artichokes etc – prepared and cut into pieces of the same size
1-2 tbsp rape seed oil
Sprigs of fresh thyme
Ground black pepper
Steam Fried Kale:
1 tbsp rape seed oil
1 clove garlic, grated
200g shredded kale
2 tbsp water
2 tbsp chilli jam
Dressing to finish:
25ml maple syrup
20ml olive or rape seed oil
1 tsp mustard
1 tsp lemon juice
Salt and black pepper
Place the flour in a bowl and gradually whisk in the oat milk and oil. The batter should be the consistency of single cream, whisk in the seasonings. If the batter seems too thick then add a little more oat milk. Pour the batter into a jug to make pouring easy. The batter can be left until the vegetables are cooked.
Heat a 24cm AGA Non-Stick Frying Pan on the Simmering Plate and brush lightly with oil. Pour some batter into the pan and quickly swirl it around to coat the base of the pan. Cook for a few minutes until golden on the base then turn or flip over and cook the other side on the Boiling Plate, or a higher heat. Repeat to use up the mixture, this should be about 6 pancakes in total. Keep the pancakes warm, if necessary, separated with a piece of baking parchment.
Roast the vegetables for the filling by massaging the prepared root vegetables with the rape seed oil. Tip into an AGA Portmeirion Baking Tray or an AGA Hard Anodised Baking Tray and scatter with the fresh thyme. Slide the tray onto the floor of the Roasting Oven (use the floor grid if supplied with your AGA) and roast for 30-40 minutes until the vegetables are tender and slightly caramelised around the edges. Turn the vegetables over two or three times during cooking. Remove the thyme sprigs before serving.
Make the maple syrup and mustard dressing by placing all the ingredients into a jar and shake well.
To steam-fry the kale; wash the kale just before cooking. Heat the oil in the AGA Cast Iron Buffet Casserole, stir in the garlic and tip in the kale. Stir fry for a minute then add the water and put the lid on the casserole, cook for 2-3 minutes until softened but still a vibrant green colour. Stir in the chilli jam.
Assemble the dish by dividing the kale between the six pancakes, add the roasted vegetables and drizzle with the maple syrup and mustard dressing. Fold in half to serve.
Rayburn cooking: Roast the vegetables on the floor of the Main Oven set at 220ºC or Gas 7 for 30-40 minutes. Cook the pancakes and kale on the hotplate.
Conventional cooking: Roast the vegetables in the centre of the oven at 220ºC, fan oven 200ºC, Gas Mark 7. Cook the pancakes and kale on the hob.
Dawn’s tips for added texture and protein:
- Add some spicy roast chick peas
- Toasted cashews, almonds or walnuts
- Add a handful of pumpkin seeds