Prep Time
25 minutes
Cook Time
20 minutes
Yield
12 Pancakes
Ingredients
black pepper (to taste)
3 carrot (large, shredded)
1⁄2 cup butter
1⁄4 cup olive oil
3 cups spinach (chopped)
1 zucchini (small, diced)
1⁄2 cup bell pepper, yellow sweet (diced)
1⁄4 cup cabbage, red (chopped)
3 cloves garlic (finely chopped)
5 mushrooms (diced)
2 green onion (chopped, plus extra for sauce)
3 basil, fresh (leaves, chopped, plus extra for sauce)
2 dill, fresh (sprigs, chopped)
4 ounces cream cheese (softened)
1⁄4 cup cheese, parmesan
2 cups cheese, cheddar (shredded)
2 1⁄2 cups flour, all-purpose
3⁄4 cup flour, wheat
1⁄2 cup oats, rolled
1⁄4 cup cornmeal
1 tablespoon sugar
2 teaspoons baking powder
1⁄2 teaspoon baking soda
1 teaspoon salt (plus more to taste)
4 egg
2 cups milk
1 cup buttermilk
1⁄2 cup butter
16 ounces sour cream
1⁄2 cup mayonnaise
1 package ranch dressing mix
1 teaspoon dill, fresh (chopped, plus more for sauce)
1⁄4 cup balsamic reduction
Instructions
For the Filling:
- In a medium sized frying pan, heat approximately 1 Tbsp of olive oil and approximately 1 Tbsp of butter. Add carrots, green onions, and salt and pepper to taste. Saute until tender and then take them out and put them aside.
- Using the same frying pan, heat approximately 1 Tbsp of olive oil and approximately 1 Tbsp of butter. Add mushrooms and salt and pepper to taste. Saute until liquid is absorbed and then take them out and put them aside.
- Using the same frying pan, heat approximately 1 Tbsp of olive oil and approximately 1 Tbsp of butter. Add garlic, cabbage, and salt and pepper to taste. Saute until tender and then take them out and put them aside.
- Using the same frying pan, heat approximately 1 Tbsp of olive oil and approximately 1 Tbsp of butter. Add sweet peppers, zucchini, and salt and pepper to taste. Saute until tender and then take them out and put them aside.
- Using the same frying pan, heat approximately 1 Tbsp of olive oil and approximately 1 Tbsp of butter. Add the spinach and salt and pepper to taste. Saute unitl liquid is absorbed and then take them out and put them aside.
- After all of the veggies are cooked, mix them together in a large mixing bowl with cream cheese, parmesan cheese, dill, and basil.
- Set the prepared filling aside.
For the pancakes:
- Mix dry ingredients together in one bowl.
- Mix milk, buttermilk, and eggs together in a separate bowl.
- Add wet mixture to dry mixture and whisk until just combined.
- Rub a stick of butter on preheated pan to prevent pancakes from sticking to the pan the pour circles of 1/4 cup pancake batter onto the pan.
- When tops of pancakes begin to bubble, flip over to cook the other side.
- Repeat steps 4 and 5 until all pancakes are cooked.
For the Sauce:
- Mix all ingredients together and set aside until ready to use.
Assembling Loaded Pancakes:
- Place approximately 2 Tbsp of the cooked filling on each pancake.
- Top with approximately 1 tsp of shredded cheddar cheese.
- Fold the pancake over the filling.
- Arrange loaded pancakes onto a baking sheet.
- Once all of the pancakes are on the baking sheet, cover with foil and bake in the preheated oven for approximately 10 minutes or until cheese is melted.
- Serve loaded pancakes with the sauce.
- Garnish with dill, basil, and green onions.