Pancakes aren’t just for dessert, they make a quick and savoury weeknight dinner. My Summer Vegetable Pancakes Recipe are filled with ricotta cheese, green beans, courgettes, sweetcorn and topped with a chive-cream sauce. Don’t skip the step of placing a piece of parchment or wax paper under each pancake as you fill it—without it, the pancakes are tricky to roll.
Prep Time: 20 mins
Cooking Time: 10 mins
Total Time: 30 mins
80 ml reduced-fat sour cream
A handful of chopped fresh chives, divided, plus more for garnish
3 tbsp low-fat milk
2 tsp lemon juice
1 tbsp extra-virgin olive oil
1 courgette, chopped into cubes
150 g green beans, chopped
200 g sweetcorn
200 ml part-skim ricotta cheese
100 g cheddar cheese, grated
Salt and freshly ground pepper, to taste
Stir sour cream, half of the chopped chives, milk, lemon juice and salt in a small bowl until combined. Set aside.
Heat oil in a large nonstick frying pan over medium-high heat.
Add the courgettes, green beans and sweetcorn and cook, stirring, until beginning to brown for about 6 to 8 minutes.
Reduce heat to low; stir in ricotta, Cheddar Cheese, the remaining chopped chives and season to taste with salt and pepper.
Cook, stirring gently, until the cheese is melted, 1 to 2 minutes.
Remove from the heat.
Make pancakes as per instructions.
To roll pancakes, place one on a piece of parchment or wax paper.
Spoon one-fourth of the vegetable-cheese mixture down the center of the pancake.
Use the paper to help you gently roll the pancake around the filling.
Place the pancake seam-side down on a dinner plate.
Repeat with the remaining crepes and filling.
Serve each pancake topped with 2 tablespoons of the reserved sauce and more chives, if desired.
Serve with a tossed salad.