Hey everyone!

I wanted to bring you a sort of pancake, wrap hybrid using aubergeine ‘bacon’ which is basically just fried aubergeine with smokey spies, some red cabbage, tender stem brocollli and lime. It was just a super easy comfort food and I did a sort of variation of this before, but I wanted to see if I could make pancakes from scratch this time, and here we go!

Ingredients

Cornstarch (1 cup)
White Flour (1 cup)
Salt (1tsp)
Warm Water (1tsp)
Fill with anything you like, I sort of replicated this recipe but added the bacon from this one.

So for the tortillas or pancakes, they’re basic as anything. You simply seive the flour, salt and corn starch into a bowl, add the water slowly, when it’s the type of dough that doesn’t stick to the sides of the bowl, you’re good to go. You just simply keep it covered in flour and work it for about 3 minutes with your hands. The texture will go very silky and seethrough and no lumps.

Then you just pop them into a greased, very hot pan and wait for the airbubbles to form. They really are simple.

For the filler, I salted some aubergine, fried up some garlic, mushrooms, smoked paprika, liquid smoke and followed a similar recipe to the earlier mentioned blog. Then in a seperate pan I combined red cabbage, white wine vinegar, tenderstem brocolli and diced limes. I cooked each for about twenty minutes and added a myriad of spices, but this could be anything you could do a red pepper dish as mentioned on the blog, maybe a sweet variation with fruit and honey.

In this case, I chose the below. After the two were combined it was literally a match made in heaven.