Appetizer Pancakes

I have made these pancakes a few times when I wanted something quick, but still with some cheese and vegetables inside. The first time I saw the recipe in an old cookbook, I noted down the ingredients, and since then I keep it handy when I have an eggplant and a leftover mozzarella in the fridge. It doesn't require much planning, and you don't need to have any special experience for it to turn out okay.

Quick Info

Total time: about 50 minutes
Preparation time: 25 minutes
Cooking time: 25 minutes
Servings: 4 (two pancakes per person)
Difficulty: easy
Recipe type: appetizer or light dinner

Ingredients

125 g flour
1 egg
200 ml milk
salt
1 large, round eggplant (to get 8 slices)
100 ml tomato juice
8 slices mozzarella (approx. 250 g)
basil
25 g parmesan

Preparation method

1. Wash the eggplant and cut it into 8 slices, not too thick. Sprinkle salt on each slice and let them sit on a sieve or in a colander to drain the liquid for about 20-30 minutes. This way, it won’t taste bitter.

2. Meanwhile, prepare the pancake batter. In a bowl, beat the egg with the milk, add the flour and salt to taste. Mix everything with a whisk until you get a smooth, lump-free batter.

3. Heat a small pan, grease it with a little oil, and cook the eight thin pancakes one by one. The browning should be light on both sides. Remove them to a plate.

4. After the eggplant slices have sat with salt, rinse them quickly under cold running water and dry them with a paper towel.

5. In the same pan, add a little oil and fry the eggplant slices on both sides until they soften slightly. Remove them to a plate.

6. Drain the mozzarella well and cut it into eight slices. If you have pre-sliced mozzarella, move on to the next step.

7. Take one pancake. Place a slice of eggplant on top, spread a spoonful of tomato juice, then add a slice of mozzarella. Sprinkle a little basil. Roll the pancake and secure it with a toothpick so it doesn't unravel. Repeat with all the pancakes.

8. Line a loaf pan or a baking dish with parchment paper. Arrange all the rolls side by side, sprinkle parmesan on top.

9. Bake them in a preheated oven at 200°C for 10 minutes, just enough for the cheese to melt and the parmesan to form a crust.

10. Serve them warm. You can sprinkle a little more parmesan on top, if desired.

Why I make the recipe often

It’s quick to make and doesn’t require many ingredients. I like that it works for both lunch and dinner. These pancakes can also be stored in the fridge; they don’t lose their texture, and if I don’t feel like using the oven, they can be left unbaked, just without the parmesan.

Tips and variations

Tips

Don’t skip the salting step for the eggplant; otherwise, it will be bitter.
The pancakes turn out better if the batter rests for 10 minutes at room temperature before cooking.
Use a non-stick pan, especially if you want thin pancakes.
Don’t bake them too long in the oven; otherwise, the pancakes become dry.

Substitutions

Mozzarella can be replaced with another melting cheese, but the taste will be different.
Tomato juice can be replaced with diluted tomato paste.
If you don’t have parmesan, a little grated cheese on top will work too.

Variations

You can add a thin slice of ham alongside the mozzarella.
If you want a no-bake version, skip the parmesan and serve the pancakes as soon as you roll them.
Instead of basil, you can use dried oregano or thyme.

Serving ideas

You can cut them diagonally for appetizer platters.
They go well with a simple salad on the side.
If you want them to be more substantial, add a spoonful of sour cream on top when serving.

Frequently asked questions

1. Can I make the pancakes a day in advance?
Yes, plain pancakes (without filling) can be prepared a day in advance and stored in the fridge. Fill and bake them on the day of serving.

2. Does the eggplant need to be peeled?
No, the eggplant slices are used with the skin, but wash them well before cutting.

3. What do I do if I don’t have parchment paper?
You can grease the baking dish with a little oil, but there is a risk that the rolls might stick a bit.

4. Can I freeze the filled pancakes?
I do not recommend it, as the texture of the eggplant and cheese changes after thawing.

5. What do I do if the mozzarella releases water in the oven?
If the mozzarella is too wet, press it between paper towels before putting it in the pancakes.

Nutritional values

Estimate for one serving (two pancakes): approximately 300-350 kcal.
Proteins: 14-16 g
Carbohydrates: 28-30 g
Fats: 15-18 g
Values may vary depending on the type of mozzarella, how much oil you use for frying, and how much parmesan you put on top.

Storage and reheating

The pancakes can be stored in the fridge, covered, for up to 2 days. They can be reheated in the oven or microwave, but not too long, so they don’t dry out. I do not recommend freezing them. After reheating, you can add fresh parmesan on top.

That’s it. The recipe is simple and clear, with no complicated steps.

 Ingredients: 125 g flour, 1 egg, 200 ml milk, salt, 1 large round eggplant (8 slices), 100 ml tomato juice, 8 slices of mozzarella (about 250 g), basil, 25 g parmesan.

 Tags:  savory pancakes