Doesn’t the picture speak for itself?  😉  So I have left-over El Paso Fajita Sauce (about half a bottle).  Was thinking of using it for lunch but didn’t have tortillas at home!  So I came up with this idea 🙂  It actually worked really well.  I used my Eggless Oven Pancake Recipe and topped it up with minced cooked in fajita sauce and cheese.  A vegetarian easy mexican meal!

Got my ingredients ready:

And started baking the pancake base first.  This took longer than my recipe as I doubled it.

 

Till its golden, and the tooth-pick comes out clean.  You’re ready to go!  Start topping it up!

B’s Eggless Oven Pancake Topped with a Mexican Quorn Minced Twist

Bakes: One pancake for 2 people

Ingredients:

• 1 cup all purpose flour
• 1 cup milk + 1 tbsp vinegar (for the buttermilk)
• 1/2 tsp salt
• A bit of butter to butter the tray 
• Quorn Minced (1/3 packet)
• Fajita Sauce (1/2 bottle) + 1 tsp Tomato Puree

Method:

1. Preheat oven to 210 C.
2. Pour a bit less than 1 cup of milk in a measuring cup.  Add 1 tbsp of vinegar to it and let it sit for 5 minutes.  This becomes your buttermilk.
3. Pout milk in a bowl and mix in the flour and salt with a whisk.  
4. Don’t overmix as it will lose its fluffiness as a pancake. (Just FYI)
5. Pour in a greased pyrex dish.
6. Bake for about 40-45 minutes till it’s golden (you can put a foil over it after 30 mins).
7. Cook mince in the fajita sauce, a bit of water and 1 tsp of tomato puree.  Let it simmer till mince is cooked.  Stir occasionally,
8. Top the pancake with the mixture and cheese and grill in oven till the cheese is melted.

Note:  Serve with a salad to balance this meal 🙂

Hope you enjoy it!

xx 

B