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Veggie stuffed pancakes

Struggling to convince your kids to eat vegetables? Then try these delicious veggie stuffed pancakes … so tasty your little ones won’t even notice they’re crammed with healthy vegetables!

Ingredients

1 pack of Koopmans Pancake Mix Original
2 eggs
800 ml of milk
1 courgette
1 red pepper
1 tub of mushrooms
1 tin of Bonduelle Sweet Corn
Grated mature Dutch cheese
1 jar of crème fraiche
Butter
Olive oil

Dutch vegetable pancakes

Preparation

First stir the pancake mix, eggs and milk into a smooth batter and then prepare the pancakes according to the instructions on the packaging. Next pop the pancakes into your oven at a low temperature in order to keep them warm. Meanwhile, rinse the courgette and peppers, cut into small chunks, and clean the mushrooms using kitchen paper. Now fry the vegetables gently in a frying pan containing a small amount of olive oil. Once cooked, add in the drained tin of sweet corn and fry briefly once more until nice and warm. Finally, spoon a generous quantity of vegetables onto each pancake and top with the crème fraiche and grated cheese, before rolling them up. Repeat this process until you’ve used up all of the vegetables. Leftover pancakes can be re-heated the following day and served as an exceptionally filling breakfast, lunch or snack.

Prefer to read this article in Dutch? Then visit our sister blog, Heimwee.info, specifically intended for Dutch emigrants.

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