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Spicy tomato pancakes freshly baked
Vegetarian pancakes baked in a rich spicy tomato sauce with melted cheese

Spicy tomato pancakes

Author: Flavelo
Recipes Vegetarian & Vegan
This dish is the meeting of the classic Hungarian pancake and Mediterranean flavours. While we know traditional pancakes as a sweet treat, the neutral-tasting batter is an excellent vehicle for savoury, spicy ragus too. The acidity of tomatoes, the heat of paprika, and the creaminess of cheese create perfect harmony with the soft pancake. Baking together in the oven melts the flavours together and makes the edges irresistibly crispy.
🕒 Prep Time 20 mins
🍳 Cook Time 40 mins
⌛ Total Time 1 hr
🍽️ Servings 4 servings
🔥 Calories 580 kcal
🌍 Cuisine Hungarian / Mediterranean fusion

Ingredients

Equipment Needed

  • Pancake pan
  • Deeper pan for the ragu
  • Ovenproof dish or baking tray
  • Whisk
  • Sharp knife and chopping board

Allergen Information

⚠️ Gluten
⚠️ Eggs
⚠️ Milk

Instructions

1 ✓

Mix the flour with the salt in a bowl, break in the eggs, and add a little milk. Mix into a thick, lump-free paste.

Tip: If you mix it thick first, the shearing force crushes the lumps, then it's easier to dilute.
2 ✓

Gradually add the remaining milk and soda water, finally stir in the 2 tablespoons of oil.

Tip: Soda water bubbles loosen the batter, making it thinner and more porous.
3 ✓

Set the batter aside to rest for at least 20 minutes at room temperature.

Tip: During resting, flour particles absorb liquid, making the batter silkier and preventing tearing [Hydration].
4 ✓

Meanwhile, prepare the ragu: finely chop the onion and garlic, dice the tomatoes and pepper.

Tip: You can easily peel tomatoes if you dip them in boiling water for a minute first.
5 ✓

Sauté the onion in olive oil, add the garlic, then the diced tomatoes, pepper, and tomato purée.

Tip: Fry the tomato purée slightly in the fat to give it a deeper, sweeter flavour [Caramelisation].
6 ✓

Season with salt, pepper, sugar, basil, and oregano. Simmer on low heat for approx. 10-15 minutes until it thickens.

Tip: Sugar helps counterbalance the acidity of the tomato, rounding out the flavours.
7 ✓

Fry the pancakes in a hot, lightly oiled pan. Both sides should be golden brown.

Tip: Only flip when the pancake separates from the bottom of the pan by itself.
8 ✓

Fill the pancakes with the ragu, roll them up, and lay them in an ovenproof dish.

Tip: Don't overfill, so the sauce doesn't run out at the ends.
9 ✓

Sprinkle the tops with grated cheese, and bake in an oven preheated to 180°C for approx. 10 minutes until the cheese melts and browns.

Tip: If your oven has a grill function, switch it on for the last 2 minutes for a reddish crust.

Recipe FAQ

What if the pancake tears?
The batter is likely too thin or hasn't rested enough. Add another tablespoon of flour and let it stand for 10 minutes.
Can I use tinned tomatoes?
Yes, in winter the flavour is even better than fresh tomatoes. Use chopped tinned tomatoes.
Which cheese should I choose?
Any good melting cheese works. Trappist is more neutral, Parmesan adds a stronger, saltier taste.

Ingredients

  • 200 g Plain flour (BL55)
  • 2 pcs Eggs (Medium)
  • 250 ml Milk (2.8%)
  • 100 ml Soda water (or sparkling mineral water)
  • 1 pinch Salt (for batter)
  • 2 tbsp Sunflower oil (for batter)
  • 300 g Tomatoes (ripe)
  • 1 head Red onion
  • 2 cloves Garlic
  • 1 pcs Hot pepper / Chilli (to taste)
  • 2 tbsp Tomato purée
  • 1 tsp Dried basil
  • 1 tsp Dried oregano
  • 0.5 tsp Ground black pepper
  • 100 g Grated cheese (Trappist or Parmesan)
  • 1 tbsp Olive oil (for ragu)
  • 1 pinch Sugar (for sauce)
  • 1 pinch Salt (for sauce)
  • little amount Oil for frying