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Thursday 23 March 2017

Green Veggie Pesto & Goats Cheese Pancake Pizza


I know Pancake Day was a few weeks ago but mostly that day just re-establishes my love of pancakes...cue me making them every day for the next month. Okay not quite, but I have managed to succeed in keeping a relatively consistent intake of pancakes since then mostly in the form of standard lemon and sugar crepes and my cookie cookie dough pancakes. I’ll be honest I ate cookie dough pancakes twice the weekend following pancake day although I did use coconut sugar instead of muscovado and caster and really that’s just the same as eating fruit right?

It’s never too early to get ahead for next year’s pancake consumption but I am going to class this as pizza coming to you in the form of a pancake rather than pancakes so I’ll scratch all the pancake talk and really if you have an aversion to pancakes (which if you do you might just be slightly crazy) you could use the same toppings on a dough base if that takes your fancy because the flavour combination is all kinds of enjoyable.


The best thing about using pancakes as a pizza base, well first off you’re guaranteed a thin base but it’s also lighter than a dough base which is nice because I’m not really a bread eater and it usually makes me feel like there’s an ever expanding sludge monster in my belly.

The mix of green veggies in this go so perfectly with the goat’s cheese and pomegranate seeds which by the way I’m obsessed with at the moment, I might have to start planning my meals around my pomegranate seed consumption. I used garden peas, asparagus and samphire which complement each other rather nicely but if you can’t get those green veggies it can be open to interpretation, broccoli would be a good addition, but the most important thing? POMEGRANATE SEEDS! Do not skimp. I think I might have to start trying them on all pizzas.
Pancakes
37ml/2 tbsp water
100ml/5½ tbsp milk, I used almond but any will work
55g/2oz/0.45 cups plain flour
1 eggs
1 tbsp butter/margarine, melted

You will also need
Asparagus
Samphire
Garden peas (fresh or frozen)
Pesto
Goats cheese
Pomegranate seeds
Fresh basil (optional)

Preheat the oven to 200C/400F/ Gas 6
First make the pancakes, mix the water and milk together and set aside. Sift the flour into a bowl and make a well in the middle, crack the eggs in the middle and whisk while slowly adding half of the milk mixture in until you have a thick mixture. Beat the mixture until no lumps remain then add the rest of the milk and the melted butter. Heat a large frying pan on a medium – low heat and brush with a small amount of butter, add a full ladle of batter to the pan (you want them thicker than a crepe) and cook until the pancake becomes loose, flip then cook again until lightly golden. Repeat this process until all the mixture is gone it should make 3 medium-large pancakes.

While the pancakes are cooking cook the asparagus samphire and peas (if frozen). I steamed mine but you can pan fry if easier. The asparagus takes about 5-6 minutes, samphire and peas 2-3 minutes.

Once the pancakes are cooked place on a baking tray and spread with pesto, top with the cooked asparagus, samphire, peas and goats cheese and place in a preheated oven for 10-12 minutes. Once cooked top with pomegranate seeds and fresh basil.

11 comments:

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  8. The Green Veggie Pesto & Goats Cheese Pancake Pizza from Waffle & Whisk is a delicious, healthy, and creative dish. The thin, crispy pancake crust pairs perfectly with the flavorful pesto and creamy goats cheese, while the green veggies add a crunch and freshness. The pizza is a healthier alternative to traditional pizza crust, providing protein, vitamins, and minerals. The unique pancake crust adds a fun twist to the classic dish. The pizza is made with fresh, high-quality ingredients, cooked perfectly, and is a good size for one person. It is reasonably priced and sure to please anyone who tries it.motorcycle accident attorney

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  9. The Green Veggie Pesto & Goat Cheese Pancake Pizza is a delightful culinary experience, featuring fresh green veggies and goat cheese in a perfect balance. The unconventional use of a pancake as the pizza base adds a unique element, while the herbaceous pesto adds a burst of flavor. The dish exceeded expectations, and the chef deserves credit for the innovative and delicious creation. Highly recommended for anyone seeking a creative culinary adventure. abogados divorcio en virginia

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  10. The Green Veggie Pesto & Goats Cheese Pancake Pizza is a unique twist on traditional pizza, featuring a fluffy pancake base, vibrant pesto, creamy goat cheese, and vegetables. The pizza is light yet satisfying, making it perfect for a guilt-free indulgence. The pesto is packed with fresh herbs and a hint of garlic, while the goat cheese adds a creamy richness. The veggie selection is spot-on, with broccoli florets, asparagus tips, and peas providing a satisfying chew. The pancake base's subtle sweetness works well with the savory toppings, creating an addictive flavor profile. The pizza is best enjoyed fresh, but leftovers can soften over time. Feel free to add sun-dried tomatoes, roasted peppers, or caramelized onions for a delicious twist. attorneys fairfax va

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  11. This recipe offers a healthy and flavorful twist on pancakes, featuring green veggie pesto and goat's cheese. The pancakes are light, fluffy, and perfect for guilt-free breakfast or brunch. The base recipe is versatile and easy to customize with different veggies, herbs, and cheeses. The unique flavor combination of pesto and goat's cheese might not be for everyone, but it's worth trying if you enjoy savory pancakes. However, the strong goat's cheese flavor might be overpowering for some, and the pancakes may be dry. The topping options are limited, and more versatile toppings could be added. The recipe requires specific ingredients and can be personalized based on personal experience and preferences.
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