Cheese and Spinach Pancakes

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READY IN: 50mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Place half the milk, the egg, wholemeal flour and seasoning to taste in a bowl and whisk until smooth.
  • Heat ½ x teaspoon oil in a small frying pan and pour in sufficient batter to coat the base of the pan when tipped gently. Cook until golden, then turn over and cook the other side.
  • Repeat with the remaining oil (as needed) and batter to make approximately 8 pancakes.
  • Preheat the oven to 190°C, 375°F, gas mark 5.
  • Heat half the butter in a saucepan and add the onion and mushrooms.
  • Fry gently for 2-3 minutes, then add the spinach and cheese along with some seasoning to taste. Cook for a further minute.
  • Divide the filling between the pancakes, reserving any excess liquid, roll them up and arrange in a greased ovenproof dish.
  • Heat the remaining butter and stir in the plain flour.
  • Gradually add the remaining milk and any reserved liquid and cook over a medium heat for 2 minutes, until smooth and thickened.
  • Add seasoning, to taste, and pour the sauce over the pancakes.
  • Cover the dish with foil and place in the oven for 20 minutes.
  • Sprinkle with freshly chopped parsley before serving.
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