Pancakes Stuffed With Baked Beans And Vegetables Recipe

Cooking Directions

• STEP 1.In a large bowl, whisk together the flour, baking powder, salt, and sugar.
• STEP 2.In a separate bowl, beat the eggs and milk together until well combined.
• STEP 3.Pour the wet ingredients into the dry ingredients and stir until just combined.
• STEP 4.Heat a non-stick skillet over medium heat and lightly grease with cooking spray or butter.
• STEP 5.Pour 1/4 cup of the pancake batter onto the skillet and spread it out into a circle.
• STEP 6.Cook the pancake for 2-3 minutes, or until bubbles form on the surface.
• STEP 7.Flip the pancake and cook for an additional 1-2 minutes, or until golden brown.
• STEP 8.Remove the pancake from the skillet and set aside.
• STEP 9.Repeat the process with the remaining batter.
• STEP 10.In a separate pan, heat the baked beans and vegetables until warmed through.
• STEP 11.To assemble the stuffed pancakes, spoon a generous amount of the baked beans and vegetables onto one half of a pancake.
• STEP 12.Fold the other half of the pancake over the filling to create a half-moon shape.
• STEP 13.Serve the stuffed pancakes warm with additional baked beans and vegetables on top, if desired.
• STEP 14.Enjoy!

Cooking Tips

• Make sure to spread the pancake batter evenly on the skillet to ensure even cooking.
• Feel free to customize the filling by adding your favorite vegetables or additional toppings.
• These stuffed pancakes can be stored in an airtight container in the refrigerator for up to 2 days.

Storage and Serving

• Store the stuffed pancakes in an airtight container in the refrigerator for up to 2 days.
• To reheat, simply microwave the pancakes for 1-2 minutes, or until warmed through.
• Serve the stuffed pancakes warm with additional baked beans and vegetables on top, if desired.