Three Grain Loaded Pancakes

Summary

Yield
Pancakes
SourceJr Iron Chef Vermont: Dash-o-Dilly-Divas
Prep time25 minutes
Cooking time20 minutes
Total time45 minutes

Description

When this recipe says loaded, it means loaded.  An utter explosion of flavors make up these hearty pancakes that are entirely worth the effort.

Ingredients

3  
carrot (large, shredded)
2  
green onion (chopped, plus extra for sauce)
5  
mushrooms (diced)
3 cloves
garlic (finely chopped)
1/4 cup
cabbage, purple (chopped)
1/2 cup
bell pepper, yellow sweet (diced)
1  
zucchini (small, diced)
3 cups
spinach (chopped)
   
black pepper (to taste)
1/4 cup
olive oil
1/2 cup
butter
3  
basil, fresh (leaves, chopped, plus extra for sauce)
2  
dill (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:

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. After all of the veggies are cooked, mix them together in a large mixing bowl with cream cheese, parmesan cheese, dill, and basil.
  7. Set the prepared filling aside.

For the pancakes:

  1. Mix dry ingredients together in one bowl.
  2. Mix milk, buttermilk, and eggs together in a separate bowl.
  3. Add wet mixture to dry mixture and whisk until just combined.
  4. 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.
  5. When tops of pancakes begin to bubble, flip over to cook the other side. 
  6. Repeat steps 4 and 5 until all pancakes are cooked.

For the Sauce:

  1. Mix all ingredients together and set aside until ready to use.

Assembling Loaded Pancakes:

  1. Place approximately 2 Tbsp of the cooked filling on each pancake.
  2. Top with approximately 1 tsp of shredded cheddar cheese.
  3. Fold the pancake over the filling.
  4. Arrange loaded pancakes onto a baking sheet.
  5. 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.
  6. Serve loaded pancakes with the sauce.
  7. Garnish with dill, basil, and green onions.