Ultimate pancake sandwiches recipe
"Pancakes are a cinch to make, and even easier to dress up! Load up with a mushroom and leek filling bursting with flavour, add a gooey cheese melt, and you’ve created a surefire mealtime hit", says Derek Sarno, Tesco's director of plant-based innovation.
See method- Serves 4
- 20 mins to prepare and 40 mins to cook
- 376 calories / serving
- Freezable
- Dairy-free
- Vegan
- Vegetarian
Ingredients
- 35g dairy-free butter-alternative
- 2 x 125g packs Tesco Finest shiitake mushrooms, stems removed (see tip, below), thinly sliced
- 1 garlic clove, finely chopped
- 400g leeks, halved lengthways and sliced
- 2 tsp Wicked Kitchen Lemon, Garlic & Herb seasoning (optional)
- 140g plain flour
- 2 tsp baking powder
- 50g smooth almond butter
- 300ml dairy-free milk-alternative
- 1 tsp lemon juice
- 90g Applewood vegan smoky cheese-alternative, thinly sliced
- 2 avocados, destoned, peeled and thinly sliced (optional)
- 5g fresh chives, snipped (optional)
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Shop ingredientsEach serving contains
- Energy
- 1575kJ 376.0kcal
- Fat
- 22g
- Saturates
- 10g
- Salt
- 1.4g
- Sugars
- 4g
of the Reference intake
Carbohydrate 36.3gProtein 10.3gFibre 3.8g
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Method
- Melt 15g butter-alternative in a large, lidded frying pan over a medium-high heat. Arrange the mushrooms in an even layer in the pan and cook, undisturbed, for 5 mins. Stir and cook for another 4-5 mins until well browned and crispy. Reduce the heat to low, stir in the garlic and 2 tbsp water; season. Cook for 2 mins more, then scrape into a bowl and set aside.
- Increase the heat to medium and melt another 15g butter-alternative. Add the leeks, season, cover and cook for 6 mins, stirring halfway through. Stir in the lemon, garlic & herb seasoning (if using), then transfer to a separate bowl and set aside.
- Preheat the oven to gas 4, 180°C, fan 160°C and wipe out the frying pan with kitchen paper. Mix the flour, baking powder and a pinch of salt in a mixing bowl. In a separate bowl, whisk together the almond butter, milk-alternative and lemon juice, then stir into the flour mix until just smooth, being careful not to overmix.
- Melt half the remaining butter- alternative in the pan over a medium heat and swirl to coat the pan. Pour 2 heaped tbsp batter into the centre of the pan and use the back of a spoon to spread into a 12cm round. Cook for 2 mins or until bubbles begin to appear in the centre and the sides look tacky. Flip and cook for 1-2 mins until cooked through. Transfer to a baking tray and repeat to make 3 more pancakes.
- Divide the leeks between the pancakes, then top with the cheese-alternative and mushrooms. Bake in the oven for 10 mins until the cheese has melted. Meanwhile, melt the remaining butter-alternative in the frying pan and cook the last 4 pancakes as before.
- Top the pancake stacks with avocado and chives, if you like, and sandwich with the remaining pancakes to serve.
- Tip: Shiitake stems are tough and don't fry well, but they can be added to soups, stocks and broths for a rich umami boost.
- See more Vegan recipes
Freezing and defrosting disclaimer
Freeze pancakes only. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
