Quesadilla Pancake Recipe


For the pancake:

100g plain flour 

2 large eggs 

300ml milk

For the filling:

400g canned kidney beans, drained

140g cheese, grated

2 red peppers, chopped 

1 garlic clove, crushed 

1/2 lemon, juiced

4 tbsp fresh coriander, chopped

1 tbsp butter 


Step 1: Make the pancake batter by sifting the flour and creating a well in the middle for the eggs. Whisk together and gradually add the milk until a smooth consistency is formed.
Step 2: Add some butter to a pan on high heat, once hot, reduce to a medium heat and add your pancake mix with a ladle, tipping the pan until the base is evenly coated. Flip after around 30 seconds and cook the other side, turn out on to a plate and repeat with until you have 8 pancakes.
Step 3: Preheat the oven to 180°C. Once hot, place 4 of the cooked pancakes on a baking tray and fill with peppers and cheese, put the remaining 4 pancakes on top to make a quesadilla. Cook for 5 minutes.
Step 4: On low heat, add the butter and garlic to a pan. Once melted, add the drained beans and cook for 2 minutes.
Step 5: Once cooked, mash the means and add the lemon juice and chilli.

Put the beans into a serving bowl and top with coriander, serve with the pancake quesadillas and salad of your choice.