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Serves/Makes: Approximately 8 pancakes

Ingredients:

Pancakes

• 1 1/2 cups (375 mL) all-purpose flour
• 1/4 teaspoon (1 mL) salt
• 1/4 teaspoon (1 mL) paprika
• 3 large eggs
• 1/4 cup (60 mL) tonic water
• 2 cups (500 mL) lukewarm water
• 1 cup (250 mL) milk
• 3 tablespoons (45 mL) vegetable oil
• 1/4 cup (60 mL) grated Parmesan cheese
• Butter


Seafood Stuffing

• 3/4 pound (340 g) shelled shrimps (veins removed)
• 3/4 pound (340 g) scallops, halved
• 2 tablespoons (30 mL) butter
• 1 small zucchini, diced
• 1 1/2 cups (375 mL) hot white sauce
• 1/4 cup (60 mL) grated Parmesan cheese
• Salt and pepper

Pancakes Preparation:

• Into a large bowl, sift together flour, salt and paprika.
• Make a well; break in eggs.
• Pour in tonic and water.
• Thoroughly whip all ingredients together.
• Pour in milk; whip until smooth.
• Pour in oil; stir and then strain dough.
• Refrigerate for 15 minutes.
• Butter a cold pancake fry pan; melt over medium heat.
• Pour in a ladle of dough; cook for 1 minute.
• Flip pancake over; cook for 1 minute more.
• Add a little butter to fry pan for each pancake.
• Pancakes should be thin and light.
• Prepare stuffing.
• Preheat oven on 'BROIL'.
• Stuff pancakes with seafood mixture, reserving just a little mixture.
• Roll pancakes; arrange into an oven-proof dish.
• Pour reserved mixture over pancakes.
• Sprinkle with grated Parmesan cheese.
• Broil for 1 minute.
• Serve.

Seafood Stuffing Preparation:

• Melt butter in a casserole.
• Add zucchini dices, season with salt and pepper, cover and cook for 3 minutes, over medium heat.
• Add shrimps and halved scallops; mix and check for seasonings.
• Cover and simmer for 3 to 4 minutes, over medium heat.
• Stir in hot white sauce and grated Parmesan cheese; cook for 2 minutes more, uncovered, over low heat.

Note:

Refrigerate or freeze pancake dough, until ready to use.

This recipe for Seafood Stuffed Pancakes serves/makes: Approximately 8 pancakes

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Main Ingredient: Seafood Mix
Preparation Method: Pan Fried/Sauteed