Wednesday, 5 March 2014

Spinach Pancake Recipe

During my Shrove Tuesday pancake experimentation, I came up with a recipe for spinach pancakes perfect for stuffing, rolling or topping with a savoury filling.  They make a good alternative to a calorie laden pie and are really quick and easy to make.  

I filled ours with a slow cooked Quorn and vegetable chilli and topped them with Mexicana cheese before finishing them off in the oven at 200 degrees for about 15-20 mins until the cheese bubbled.  Served with salad they made a delicious dinner and something I will make regularly (and not just on Pancake Day!)

vegetarian recipe

Savoury Spinach Pancakes


3cups of flour
3 cups of milk (I used soya milk)
3 free range eggs
3 blocks of frozen chopped spinach (defrosted)
1 teaspoon of garlic granules
1 tablespoon of Engevita Yeast Flakes (optional but it gives a nice cheesy taste and adds nutrients)
Ground black pepper and sea salt

groundnut oil to fry


Mix the egg and milk together and gradually add to the flour to make a thick batter.
Stir in the defrosted chopped spinach and seasonings.
Put a little oil in a frying pan and heat until hot.
Put enough batter in the pan to make a large pancake (don't make it too thin).
Allow the bottom of the pancake to cook through before turning to cook the other side.
The cooked pancakes can be stacked and covered in foil ready to be filled, rolled or topped and finished off in the oven.

We made enough to feed six of us using this recipe.


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