Ratatouille tomato pancakes recipe

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Triple tested: Get creative and use up leftover ratatouille to make this cheesy, baked veggie pancake dish. Brought to you by Essentials magazine

  • Vegetarian
  • healthy
Serves6–8
SkillMedium
Preparation Time10 mins
Cooking Time20 mins
Total Time30 mins
Cost RangeCheap
Nutrition Per PortionRDA
Calories335 Kcal17%
Fat22 g31%
Saturated Fat9 g45%

These mouthwatering pancakes are layered with sweet, roasted ratatouille (opens in new tab).

This recipe serves 8 and takes just 10 minutes to prepare and 20 minutes to bake. Ratatouille tomato pancakes are a great use of leftover pancakes made up on Shrove Tuesday. This bake is perfect served as a one-pot dish, with no side required. However, paired with a side salad this dish makes a great midweek meal all year round.

Ingredients

  • Leftover ratatouille
  • Butter
  • Small bunch basil, chopped
  • 8 ready-made pancakes
  • 500g ready-made cheese sauce
  • 100ml milk
  • 100g goats' cheese, crumbled

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Method

  1. Heat oven to Mark 6/200˚C. Lightly butter an ovenproof dish. Mix 1⁄2 the ratatouille with a small bunch basil chopped; divide between 8 ready-made pancakes; roll up and put in the dish.
  2. Mix 500g ready-made cheese sauce with 100ml milk, pour over and top with 100g goats’ cheese, crumbled. Bake for 20 mins, until golden and bubbling.

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