With pancake day still fresh in our minds, and with the hoards of leftover Shrove Tuesday ingredients still inevitably filling up the fridge, why not experiment with new ways to enjoy this light tasty snack, possibly as a relaxed weekend breakfast option?
This week’s recipe is brought to you by Katie Quinn Davies via her ever popular foodie blog ‘What Katie Ate‘, and offers a gluten-free and vegetarian option for easy-to-make gourmet snacking. Making pancakes with a simple savoury filling of spinach, ricotta and pine nuts, Katie mixes wonderful flavours that fuse together beautifully whilst being a fresh option for healthy eating. Finishing the pancakes with a enticing dollop of sour cream and (if tempted) lashings of hot sauce, this is set to become an all-round favourite foodie option… not just for pancake day!
For the Pancakes:-
– 2 cups of buckwheat flour
– 1 large free range egg
– 3 3/4 cups of milk
– Salt and freshly group black pepper
– Light olive or canola oil spray
For the Filling:-
– 6 heaped tablespoons of ricotta cheese
– 225g spinach leaves (baby or English)
– 4 scallions (green/spring onions), finely chopped including some of the green part
– Good handful of fresh mint, finely chopped
– 1/4 cup of pine nuts (toasted)
– 3 tablespoons of light sour cream
– Fresh baby mint leaves to garnish
– Hot sauce to serve
1. To make the pancakes, add buckwheat flour to a large mixing bowl, add a pinch of salt then add the egg. Using a wooden spoon beat together whilst pouring in the milk. The batter should be a slightly thick, yet still runny consistency, but basically pretty much like thickened milk. Season with a pinch of salt and freshly ground black pepper. Pour into a jug. Set near your stove top.
2. Spray a non-stick crepe pan with a little light olive oil and set over high heat, when almost smoking pour in just enough batter to cover half the base of the pan, quickly swirl the batter around the pan to coat the base evenly and thinly. Cook for 40-50 seconds, before flipping over using a palette knife. Cook on the second side for a further minute then allow to cool on kitchen paper. Repeat until all the pancake batter is used up.
3. To prepare the filling, thoroughly mix ricotta, spinach, scallions, mint and pine nuts in a bowl, season to taste with salt and black pepper.
4. To assemble the pancakes, spread a little sour cream on each pancake, top with a tablespoon of filling then add a splash hot sauce along with a few extra baby mint leaves and finely sliced spring onion, then roll up…