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Ultimate pancake sandwiches recipe

Ultimate pancake sandwiches recipe

3 ratings

"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
  • Vegan
  • Vegetarian
  • Dairy-free

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)
If you don't have any leeks, try using spring or white onions instead

Each serving contains

  • Energy

    1575kj
    376kcal
    19%
  • Fat

    22g 31%
  • Saturates

    10g 49%
  • Sugars

    4g 4%
  • Salt

    1.4g 23%

of the reference intake
Carbohydrate 36.3g Protein 10.3g Fibre 3.8g

Method

Derek Sarno

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

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.

See more Vegan recipes

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