Pic of Soufflé vegetable pancakes

Soufflé vegetable pancakes

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Vegetarian mains

Soufflé vegetable pancakes

Main Serves 4 40 min
Vegetarian stuffed pancakes cooked in a hot oven until the cheese on top is melting and golden brown. Quick to make and light and airy, these make a good midweek dinner and are an excellent way of using up leftover veg. See our basic pancake mix for a simple recipe.


  • about 400g leftover cooked veg e.g. leeks, roots or broccoli, finely chopped
  • 50g butter
  • 50g plain flour
  • 300ml milk
  • ½ tsp Dijon or coarse grain mustard
  • handful grated Cheddar (or use whatever cheese you have left in the fridge) and a little extra for sprinkling
  • 4 eggs, yolks and whites separated
  • 4 pancakes
  • salt and pepper


Prep time: 5 min
Cooking time: 35 min
  • Step 1

    Preheat oven to 200°C/Gas 6.
  • Step 2

    Melt the butter in a pan, add the flour and cook gently, stirring, for 2 minutes.
  • Step 3

    Lower the heat right down and gradually whisk in the milk. Increase the heat slightly and stir until the sauce has thickened.
  • Step 4

    Add the mustard and cheese and season with salt and pepper. Leave to cool for a few minutes, then stir in the egg yolks, then the leftover veg.
  • Step 5

    In a separate bowl, whisk the egg whites until they form a soft peak.
  • Step 6

    Carefully fold the egg whites into the veg mixture. Put the pancakes in a baking dish and spoon some of the veg mixture down the middle of each pancake.
  • Step 7

    Fold the pancake over on both sides to make an open ended parcel. Sprinkle with a little extra cheese and bake for 20 minutes.

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