Baked Bell Pepper Pancakes
The intense, sweet flavor of baked bell peppers pairs perfectly with the savory pancake, which is made even silkier by sour cream and grated cheese. The charred bell pepper skin gives the dish a special smoky flavor, making this pancake unique. If you like rich flavors and Mediterranean-style dishes, you should definitely try this recipe!
Ingredients for this recipe
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Preparation Steps
1
In a large bowl, whisk together the flour and salt, then add the eggs.
2
Gradually pour in the milk and sparkling water, whisking continuously until you have a smooth batter.
3
Let the batter rest for 15-20 minutes to allow the ingredients to combine properly.
4
Grease a skillet with a little oil and heat over medium heat.
5
Pour a ladleful of batter into the skillet and spread it evenly. Cook for 2-3 minutes, until the edges begin to lift from the pan, then flip and cook for another 1-2 minutes.
6
Repeat the process with the remaining batter, re-oiling the skillet as needed.
7
Halve the bell peppers, remove the seeds, place them on a baking sheet lined with parchment paper, and bake at 400°F (200°C) for 20 minutes, until the skins begin to blacken.
8
Remove the roasted bell peppers from the oven, transfer them to a bowl, and cover with foil for 5 minutes. Then peel off the skins and cut into thin strips.
9
Finely chop the onion and garlic, then sauté in a little oil in a skillet until translucent.
10
Add the roasted bell pepper strips, sprinkle with ground black pepper, and stir in the sour cream.
11
Cook for another 2-3 minutes, allowing the flavors to meld.
12
Fill the prepared pancakes with the roasted bell pepper mixture, then fold or roll them up.
13
Place the filled pancakes in a baking dish, sprinkle with grated cheese, and bake at 350°F (180°C) for 10 minutes, until the cheese is melted and lightly browned.
14
Serve fresh, sprinkled with chopped parsley.
