School vacations have begun and that means fancy breakfasts for my son who needs many many things from hour to hour to keep him from bouncing off the walls! Involving him in the cooking process makes it one less activity for me to think of.

Looking through the many wonderful brekky ideas online I found Archana’s latest post on pancakes and realised that it had been more than a month since I had made any – power of suggestion kicked in and I soon had the little tyke mucking around in the kitchen elbow deep in flour and generally keeping busy :).

Its difficult to get my husband to eat anything sweet or fruit based in the morning so I rummaged through my stock and found these:

Voila! Decided to rustle up a healthy stir fry with all those green vegetables and stuff them in the pancakes for a super filling breakfast – this would also mean a simple salad for office lunch instead of having to make a big meal. All in all, a winner in my book!

Pancakes : I took the recipe directly from Archana’s. I had never used baking powder in them before and I was happy to see that using it made the pancakes so much fluffier. Tx Archana :).

As these are not dessert crepes, don’t brown them too much and make them as thin as possible by swirling the tava around so they can roll around the filling.

Stir Fry :

1. One cup assorted vegetables chopped lengthwise into thin strips. Cabbage and capsicum are essential for the taste.
2. One tsp light soya sauce.
3. A few cubes tofu or paneer (optional) seasoned with salt and pepper and kept aside.
4. One onion and few cloves garlic julienned into strips.
5. Thai sweet chilli sauce to taste.
6. Two eggs.
7. One tbsp olive oil.
8. One tsp sesame oil.
9. Chopped corriander or cilantro leaves.

Method:

1. Make thin pancakes and stack on a plate.
2. Heat the olive oil in a wok/deep pan and make a thin omlete with the two eggs. Set aside on a plate – roll and cut into long strips.
3. In the same pan, saute onions on garlic for 5 seconds on high heat and then add the soya sauce. Stir for a few seconds
4. Add the vegetables and toss for a few seconds till just crunchy.
5. Now add the tofu or paneer pieces and fry for 10 more seconds.
6. Season with salt, pepper, chili sauce and chopped corriander leaves.
7. Stir once to mix, add the sesame oil and omlete strips and finish by stirring one last time for a few more seconds.

8. Place some of the filling on one side of each pancake and roll.
9. Serve hot on a plate piled with the remaining stir fry.