Quick & Easy Mushroom & Sweetcorn Pancakes

Stuffed pancakes make a quick and easy supper. I make a batch of pancakes and freeze the ones I don't use (I roll them up in pairs separated by a piece of baking parchment and out them in a freezer bag). The stuffing is really quick to make so you can rustle up a supper in about 25 minutes. Using soya milk makes the pancakes less calorific and more nutritious than using milk.

Recipe (Makes 8 Pancakes)

Pancake batter

100g Plain Flour

2 Medium Eggs

1 dsp Olive Oil

200ml Soya milk

Pancake Stuffing

200g Sliced mushrooms

1 med Sliced/diced onion

80g Tinned sweetcorn

2 tbsp Olive Oil

1 dsp Bouillon powder

2 dsp Corn Flour

1 tbspn Parmesan cheese

Method

Beat pancake batter ingredients together in a bowl. Fry each pancake in a dry non-stick pan until just brown on each side. Fry the mushrooms and onions in the remaining olive oil, add the bouillon and enough water to cover the vegetables. Add the sweetcorn and thicken with the cornflour. Put 2 spoonfuls of the stuffing into each pancake and fold into square parcels. Place the parcels folded side down on a non stick baking sheet. Sprinkle with a little parmesan and bake for 15 mins at 150 deg C. Finish under a grill to brown. For more flavour and few extra calories, serve some of the stuffing mix on the side.

Nutritional Information (Per pancake)

Calories 155

Total Fat 10.9g

Sat Fat 1.9g

Poly Fat 0.4g

Mono Fat 2.8g

Total Carbs 15.9g

Fibre 1.1g

Protein 5.9g