Three Grain Loaded Pancakes

Jr Iron Chef Vermont: Dash-o-Dilly-Divas

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

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:

  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.