These baked bolognese pancakes are so delicious, and so easy to make that you will most certainly add this recipe to your regular repertoire of dinner dishes. The recipe is also extremely versatile so do not be limited to a mince based sauce.
Head straight on to the Recipe For ♥ Baked Bolognese Pancakes ♥
What is bolognese sauce?
If you were visiting the city of Bologna, you might be served tagliatelle with ragù alla bolognese. The meat sauce preparation begins with a sofrito of onions, celery and carrots being sweated down until soft. Finely chopped beef is added to this together with some fatty pork. It is then slow cooked in a sauce of white wine, milk and tomato paste until thick. The sauce is also used for lasagne. Outside of Italy, a bolognese sauce is often tomato based, resembling ragù alla napoletana. And, in most households it will be added to spaghetti to make spagbol. No matter how you make your mince sauce, as long as it is rich in flavour and thickened, it will be perfect to make these baked bolognese pancakes.
Easy peasy pancakes
For years I have followed the 1:1:1 ‘rule’ of making pancakes. One cup of flour, one cup of milk and one egg. This is such a simple recipe to remember, and really, the hardest part of making pancakes is getting the shape perfect. One year, when we were in France, Dave and I watched someone use a wooden crêpe stick to spread the batter. When we got home I bought a Le Creuset crêpe pan that came with the stick. I have never got it to work as well as the young person we watched. And, despite it being helpful, it is not necessary when making pancakes. What is important is that you get the pan to the perfect heat, and use just enough, but not too much butter or oil to cook the pancakes. For this recipe do not worry if you do not get them perfectly round.
Take a look at this inspiring recipe for ♥ Baked Bolognese Pancakes ♥ from Lavender and Lime #LavenderAndLime Share on X
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Baked Bolognese Pancakes
Ingredients
for the bolognese sauce: *
- 15 mls olive oil
- 1 onion, peeled and finely diced
- 1 clove garlic, peeled and finely chopped
- 500 g minced beef
- salt and freshly ground black pepper to season
- 400 g tinned chopped tomatoes
- 125 mls red wine
- 5 mls dried origanum
for the pancakes:
- 175 g wholemeal flour
- 0.625 mls fine salt
- 1 egg
- 350 mls milk
- cooking spray (or oil) for the pancakes
- 500 g bolognese sauce **, divided
- 100 g sliced roasted peppers (drained weight), divided
- 80 g cheddar cheese, grated, divided
Method
- Place the olive oil into a large frying pan and heat over a medium temperature
- Add the onion and sauté the onion until soft, then add the garlic and cook until fragrant
- Add the beef in batches, season and brown
- Add the tomatoes, wine and origanum and stir to combine
- Simmer for 30 minutes on a low heat until the sauce is thick
- Remove from the heat and set aside while you cook the pancakes
for the pancakes:
- Preheat the oven to 180° Celsius
- Place the flour and salt into a mixing jug and whisk to combine
- Add the egg and whisk before adding the milk
- Whisk until smooth and set aside while you heat a 30cm non stick ovenproof frying pan
- Use cooking spray to coat the pan then pour in 125mls of the batter
- Swirl the batter around the pan and cook for 3 minutes per side
- Remove the pancake from the pan and set aside while you cook another 3
- Spoon 125g bolognese sauce onto one half of a pancake, scatter over 25g peppers and 20g cheese then fold the pancake in half, and half again
- Place the quarter shaped pancake back into the frying pan, with the pointed end facing the middle
- Repeat the process with the remaining pancakes then place the frying pan into the oven and bake for 25 minutes
- Remove the pan from the oven and serve with a side salad ***
Notes
** keep the leftovers for a pasta meal
*** Jamie used fresh basil in his recipe, which I left out.
See the links below for blog posts I published on September 23:
-
- 2022: Herby Tartar Sauce
- 2020: Mushroom And Chicken Soup
- 2019: Pickled Mustard Seeds
- 2015: A Taste Of Israel
- 2012: Alida Ryder Interview
- 2011: Red Pepper, Sausage And Rocket Pizza
- 2010: Chilli Prawn Soup
Today is the first day of the Jewish New Year and tomorrow is a public holiday in South Africa. Dave and I have been in Zeeland for 5 nights already! You can follow our trip by taking a look at our holiday blog. I will probably not have time to read blog posts, or reply to comments while we are away. I will be back at work on the 3rd of October and will start catching up then.
Great idea
and tasty too!
I am not a huge fan of spaghetti and Bolognese, but I could devour these Baked Bolognese Pancakes! Hope y’all are enjoying your trip!
we had a super time, thank you 🙂
Wow! I could become addicted to these!
me too!
What a great idea! My husband is a huge fan of bolognese, so can’t wait to make this for his breakfast.
Let me know if he enjoyed them 🙂
These really seems easy to make!
they really are!
Happy new year Tandy! These pancakes sound like a winner. I always seem to mess up the first one or two when i cook pancakes (not that i do often), but they still taste good.
sherry
I usually do as well, but these seemed to work perfectly. And thank you for the wishes 🙂
Delicious-looking pancakes, and it’s a great idea to serve them with bolognese sauce!
Thanks Ben 🙂
I know a savory crepe when I see one! Most are so delicate, but this one would be such a robust, comforting, hearty meal. Plus, they look much more sturdy and easy to flip without tearing.
That described them perfectly!